On Food and Cooking • publisher Matthaes | number of pages 1008

Author: Harold McGee The Standard Work in Kitchen Science The first edition of Harold McGee's "On Food and Cooking", published more than twenty years ago, paved the way for the development of molecular gastronomy. His extensive remarks on the origin and chemical composition of our food are instructive and interesting - for professionals as well as for passionate hobby cooks. Now the lavishly revised and updated edition of the book, which is now the standard work, is finally available in German. In chapters divided into different food groups, McGee provides information on the origin, history, and biochemical makeup of each product, and explains how and why they react in a particular way while cooking. The theoretical understanding of these processes sheds new light on traditional and modern methods of preparation and ultimately enables a more successful practical work in the kitchen. Basic chemical knowledge necessary for understanding can be refreshed in the appendix of the book; numerous inserted explanations to the word source, examples of ancient recipes and literary citations loosen the text and reflect McGee's well-founded knowledge that goes far beyond the world of food chemistry. 1008 pages 1st edition 2014 Hardcover, 240 x 170mm Matthaes Verlag ISBN: 978-3-87515-083-4