File Name: on food and cooking .zip
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create—and sometimes revamp—dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes.
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Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: Mcgee Published Engineering. A kitchen classic for nearly 35 years.
ON FOOD AND COOKING The Science and Lore of the Kitchen COMPLETELY REVISED AND UPDATED Harold McGee Illustrations by Patricia Dorfman, Justin.
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