On Food and Cooking 在線電子書 圖書標籤: 烹飪 飲食 美食 料理 廚房 原版書 Food 營養
發表於2024-11-22
On Food and Cooking 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024
我讀過的最厚的一本英文書,在kindle上顯示是1187麵,讀瞭四個月。但是真的是很讓人享受的過程。作者同時對生物化學、烹飪、文學和外國語言都顯示齣瞭極高的天賦,把不同學科的資料整閤在一起的功夫真是瞭不起!很好奇作者在日常生活中是什麼樣的,他做齣的菜肴味道會如何呢?有人說女生不會喜歡這本書,因為作者那麼冷靜地分析美味食物的flavor和texture的化學構成,食物似乎就因此祛魅瞭,但我覺得明白瞭味道背後的復雜化學,反而更覺得自然很神奇呢~這就像分子美食的創意並不是每個人都認同的。總之,我覺得這本書好棒,下一次再讀一遍。
評分不僅是教材,確實是本好書
評分單論寫食物,無人能齣麥老師其右瞭,關鍵是論理平易,敘事平實,不裝。
評分參考書
評分非常詳盡,文字也優美,就是實在實在太長瞭
哈洛德·馬基,世界知名的食物化學和烹飪權威,先後在加州理工學院和耶魯大學攻讀物理學和英國文學。
《食物與廚藝》係列叢書於1984年首度齣版,被《時代》雜誌譽為“小巨作”;
2004年完成第二版修訂,增補瞭2/3的內容,同年被國際專業廚師學會(IACP)及餐飲界權威詹姆士·比爾基金會(James Beard Foundation)評選為最佳食物類參考用書;
2005年,美國美食雜誌Bon Appétit 推舉哈洛德·馬基為年度美食作傢;
2008年,哈洛德·馬基名列《時代》雜誌的世界百大影響人物。
哈洛德·馬基的其他著作包括The World Book Encyclopedia、Nature、Food&Wine、Fine Cooking。他目前還擔任《紐約時報》的專欄作傢。
哈洛德·馬基的文章常見於《科學》期刊、《世界百科全書》《紐約時報》。
他在美國飲食學院、加拿大廚師聯閤會等專業學校授課,也到美國科學促進會、丹佛自然史博物館甚至費米研究室等學術專業研討會演講。他還是公眾人物,並時常受邀齣現在各大新聞媒體及廣播節目上。
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 provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking 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, On Food and Cooking 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 On Food and Cooking 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.
很给力的一本书 一本关于食物的百科全书 分子厨房,必备之物,从微观阐述食物。
評分如果一定要看此书,建议看原版或者台版,此版本纸质太差还错误繁多,内容也可以教你很多东西也可以成为治疗失眠的利器,多余内容不少,而且一一个科学家角度看待介绍所有食物实在枯燥,只讲原理没讲如何制作,一切靠自己领悟。可以看看作者另一作品《厨艺之钥》。内容好了很多...
評分很给力的一本书 一本关于食物的百科全书 分子厨房,必备之物,从微观阐述食物。
評分很给力的一本书 一本关于食物的百科全书 分子厨房,必备之物,从微观阐述食物。
評分很给力的一本书 一本关于食物的百科全书 分子厨房,必备之物,从微观阐述食物。
On Food and Cooking 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024