McGee on food & cooking : an encyclopedia of kitchen science, history and culture / Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee.

McGee on food and cooking

London : Hodder & Stoughton, 2004.

x, 884 pages : ilustrations. ; 24 cm

Previously published as: On food and cooking. London : Unwin, 1988.

Introduction: Cooking and science, 1984 and 2004 -- Milk and dairy products -- Eggs -- Meat -- Fish and shellfish -- Edible plants: Introduction to fruits and vegetables, herbs and spices -- Survey of common vegetables -- Survey of common fruits -- flavorings from plants: herbs and spices, tea and coffee -- Seeds: grains, legumes, and nuts -- Cereal doughs and batters: Bread, cakes, pastry, pasta -- Sauces -- Sugars, chocolate, and confectionery -- Wine, beer, and distilled spirits -- Cooking methods and utensil materials -- four basic food molecules -- Appendix: Chemistry primer -- Selected references -- Index.

Includes bibliographical references and index.