MARC record from Internet Archive

LEADER: 04120cam 2200517Ii 4500
001 ocm37658663
003 OCoLC
005 20220501224922.0
008 970920t19971984nyua b 001 0 eng d
010 $z 88019738
040 $aFYB$beng$erda$cFYB$dBAKER$dYDXCP$dAU@$dOCLCQ$dOCLCF$dOCLCO$dOCLCQ$dPAU$dOCLCQ$dOCLCA$dUKOBU$dPICCL$dAAA$dOCLCO
019 $a1098626498
020 $a0684843285
020 $a9780684843285
035 $a(OCoLC)37658663$z(OCoLC)1098626498
050 4 $aTX651$b.M27 1997
082 04 $a641.5$221
100 1 $aMcGee, Harold,$eauthor.
245 10 $aOn food and cooking :$bthe science and lore of the kitchen /$cHarold McGee.
250 $a1st Fireside edition
264 1 $aNew York :$bSimon & Schuster,$c1997.
264 4 $c©1984
300 $axvii, 684 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 638-652) and index.
505 00 $tIntroduction: Cooking and Science --$gPart 1.$tFoods --$gChapter 1.$tMilk and Dairy Products --$tNature of Milk --$tUnfermented Dairy Products --$tFermented Dairy Products --$tCheese --$gChapter 2.$tEggs --$tChicken and the Egg --$tComposition of Eggs --$tEgg Cookery --$tEgg Foams --$gChapter 3.$tMeat --$tMeat in the Human Diet --$tStructure and Qualities of Meat --$tSlaughter, Aging, and Storage --$tMeat Cookery --$gChapter 4.$tFruits and Vegetables, Herbs and Spices --$tPlants as Food --$tNature of Plants --$tComposition and Qualities of Plants --$tSpoilage and Storage --$tCooking Fruits and Vegetables --$tNotes on Individual Fruits, Vegetables, Herbs and Spices --$tFruits --$tVegetables --$tHerbs and Spices --$tTea and Coffee --$gChapter 5.$tGrains, Legumes, and Nuts --$tSeeds as Food --$tGrains --$tLegumes --$tNuts --$gChapter 6.$tBread, Doughs, and Batters --$tOrigins and History of Bread --$tFlour -- ^$tIngredients in Doughs and Batters --$tBread --$tOther Dough Products --$tBatters --$gChapter 7.$tSauces --$tDevelopment of Sauces --$tStarch-Thickened Sauces --$tEmulsified Sauces --$gChapter 8.$tSugars, Chocolate, and Confectionery --$tAppeal of Sweetness --$tHoney --$tMaple Syrup --$tSugar --$tCorn Syrup and Fructose --$tChocolate --$tConfectionery --$tSugar and Tooth Decay --$gChapter 9.$tWine, Beer, and Distilled Liquors --$tHistory of Alcohol --$tNature of Fermentation --$tWine --$tAppreciating Wine --$tBeer --$tDistilled Liquors --$tDrunkenness and Hangovers --$gChapter 10.$tFood Additives --$tAdditives in "The Good Old Days" --$tRise of Chemical Additives --$tTrouble with Additives --$tInformed Choice --$gPart 2.$tFood and the Body --$gChapter 11.$tNutrition: American Fads, Intricate Facts --$tNutritional Fads in the United States --$tElements of Nutrition --$gChapter 12.$tDigestion and Sensation -- ^
505 80 $gPart 3.$tPrinciples of Cooking: A Summary --$gChapter 13.$tFour Basic Food Molecules --$tWater --$tCarbohydrates --$tProteins --$tFats and Oils --$gChapter 14.$tCooking Methods and Utensil Materials --$tBrowning Reactions and Flavor --$tCooking Methods --$tUtensil Materials --$gAppendix.$tChemistry Primer: Atoms, Molecules, Energy --$tAtoms and Molecules --$tEnergy --$tPhases of Matter.
520 $a"This treasure house of a volume hs established itself with all food lovers, chefs, and armchair scientists as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book"--Back cover.
650 0 $aCooking.
650 0 $aFood.
650 2 $aFood
650 6 $aAliments.
650 7 $afood.$2aat
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aFood.$2fast$0(OCoLC)fst00930458
938 $aBaker & Taylor$bBKTY$c22.00$d16.50$i0684843285$n0003031116$sactive
938 $aYBP Library Services$bYANK$n1397805
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029 1 $aUNITY$b028676785
029 1 $aYDXCP$b1397805
029 1 $aZWZ$b045502854
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 142 OTHER HOLDINGS