Harold McGee Bücher

Harold McGees „On Food and Cooking“ ist ein umfassendes Standardwerk zur Küchenwissenschaft, das die Grundlagen der Molekularküche erklärt. Die aktualisierte deutsche Ausgabe bietet Informationen zu Herkunft, Geschichte und chemischem Aufbau von Lebensmitteln, ergänzt durch praktische Tipps und theoretische Erklärungen. Ideal für Profis und Hobby-Köche.

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

This extensive exploration of the often-overlooked world of smell takes readers on a sensory adventure from the sulfurous origins of Earth to the fragrant Tian Shan mountains and even the keyboard of your laptop. The author, a James Beard Award-winning expert on food and cooking, invites us to experience a wide range of scents—from the ordinary, like wet pavement and cut grass, to the extraordinary, such as ambergris and truffles. We will encounter delightful aromas like roses and vanilla, as well as challenging ones like swamplands and durians. Throughout this journey, we learn about the molecules that trigger our perceptions, revealing the citrusy scents of coriander and beer alongside the medicinal notes of daffodils and sea urchins. Many of these molecules predate life itself, originating in interstellar space and evolving through the air, oceans, forests, and cities. The narrative weaves together the science of smell with personal observations, showcasing how our sense of smell can unveil invisible details of our world and evoke profound feelings. This work distills complex scientific insights into an accessible and entertaining guide, celebrating the rich tapestry of scents that define our existence.

"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance. Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.

Harold McGee's <i>On Food and Cooking</i> is a kitchen classic. Hailed by <i>Time</i> magazine as "a minor masterpiece" when it first appeared in 1984, <i>On Food and Cooking</i> is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of <i>On Food and Cooking.</i> He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new <i>On Food and Cooking</i> provides countless eye-opening insights into food, its preparation, and its enjoyment. <i>On Food and Cooking</i> pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, <i>On Food and Cooking</i> remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods <i>On Food and Cooking</i> is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.