A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking 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 On Food and Cooking. 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 On Food and Cooking...
In this follow-up to the award-winning On Food and Cooking, McGee continues to put into plain English for home cooks what scientists have discovered about food. He lays to rest countless time-honored culinary myths and answers questions about salmonella, keeping meats tender, and much more. 25 line drawings.
"Marcel Proust's famous madeleine surprised his narrator with a strong emotion that he traced back to an idyllic, forgotten time in childhood. My first taste of grouse as part of a traditional British lunch seemed full of significance even though there had been no grouse in my past, and it was as if I were touching something essential in myself and in the world. That mystifying surpise set me off on a search for the latest insights of sense and flavour." Harold McHee Savouring the World is a wide-ranging survey of taste and smell - two senses that have a powerful but largely overlooked influence on our everyday lives. This book will not only explain how these senses truly work, but also how to enjoy them more actively to transform your relationship with flavour. Harold McGee's acclaimed On Food & Cooking won the André Simon Food Book of the Year and is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. Savouring the World promises to intrigue and amaze foodies just as much. 'McGee is the man who transformed most curious people's understanding about food.' Guardian Weekend
Una guía diseñada para ayudar a esos cocineros caseros que tienen que lidiar con todo un universo de ingredientes, recetas, y electrodomésticos en constante expansión para alcanzar esa tierra prometida que es un plato bien hecho. La buena cocina está destinado a convertirse en una pieza esencial del repertorio de cocina de cientos de miles de lectores en todo el mundo, una asombrosa y original obra que dirige los esfuerzos del chef a la vez que resuelve con rapidez todas las dudas que surgen en los fogones del aficionado. McGee ha creado en un solo volumen de fácil uso: la guía esencial para los amantes de la cocina, apta para todo tipo de cocineros: desde los principiantes que necesi...
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture...
Il cibo e la cucina. Scienza e cultura degli alimenti
A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe for veal stock. 75,000 first printing.