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Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California. (Publisher Provided)

Værker af Harold McGee

Associated Works

Under Pressure: Cooking Sous Vide (2008) — Introduktion — 221 eksemplarer
The Best American Food Writing 2018 (2018) — Bidragyder — 87 eksemplarer
Lucky Peach : Issue 3 : Cooks & Chefs (2012) — Bidragyder — 42 eksemplarer
Lucky Peach : Issue 4 : American Food (2012) — Bidragyder — 36 eksemplarer
Lucky Peach : Issue 5 : Chinatown (2012) — Bidragyder — 34 eksemplarer

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Indeholder "Acknowledgments", "Introduction: Cooking and science, 1984 and 2004", "Chapter 1. Milk and Dairy Products", "Chapter 2. Eggs", "Chapter 3. Meat", "Chapter 4. Fish and Shellfish", "Chapter 5. Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices", "Chapter 6. A Survey Of Common Vegetables", "Chapter 7. A Survey Of Common Fruits", "Chapter 8. Flavorings From Plants: Herbs, Spices, Tea, Coffee, Wood Smoke", "Chapter 9. Seeds: Grains, Legumes, And Nuts", "Chapter 10. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta", "Chapter 11. Sauces", "Chapter 12. Sugars, Chocolate, and Confectionery", "Chapter 13. Wine, Beer, and Distilled Spirits", "Chapter 14. Cooking Methods and Utensil Materials", "Chapter 15. The Four Basic Food Molecules", "Appendix. A Chemistry Primer", "Selected References", "Index".

Den ultimative opslagsbog, hvis man vil vide, hvad sker med frugt i en papirspose eller brød i fryseren.
… (mere)
 
Markeret
bnielsen | 41 andre anmeldelser | Jun 26, 2021 |

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Værker
6
Also by
5
Medlemmer
4,604
Popularitet
#5,464
Vurdering
½ 4.5
Anmeldelser
51
ISBN
55
Sprog
6
Udvalgt
11

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