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• catalog contributor b490102.
• catalog created "c1984.".
• catalog date "1984".
• catalog date "c1984.".
• catalog dateCopyrighted "c1984.".
• catalog description "A Chemistry Primer: Atoms, Molecules, Energy -- Atoms and Molecules -- Energy -- The Phases of Matter.".
• catalog description "Bibliography: p. 638-652.".
• catalog description "Emulsified Sauces -- Sugars, Chocolate, and Confectionery -- The Appeal of Sweetness -- Honey -- Maple Syrup -- Sugar -- Corn Syrup and Fructose -- Chocolate -- Confectionery -- Sugar and Tooth Decay -- Wine, Beer, and Distilled Liquors -- The History of Alcohol -- The Nature of Fermentation -- Wine -- Appreciating Wine -- Beer -- Distilled Liquors -- Drunkenness and Hangovers -- Food Additives -- Additives in "The Good Old Days" -- The Rise of Chemical Additives -- The Trouble with Additives -- Informed Choice -- Food and the Body -- Nutrition: American Fads, Intricate Facts -- Nutritional Fads in the United States -- The Elements of Nutrition -- Digestion and Sensation -- The Nature of Digestion -- Hunger and Thirst -- Taste and Smell -- The Principles of Cooking: A Summary -- The Four Basic Food Molecules -- Water -- Carbohydrates -- Proteins -- Fats and Oils -- Cooking Methods and Utensil Materials -- Browning Reactions and Flavor -- Cooking Methods -- Utensil Materials -- ".
• catalog description "Introduction: Cooking and Science -- Foods -- Milk and Dairy Products -- The Nature of Milk -- Unfermented Dairy Products -- Fermented Dairy Products -- Cheese -- Eggs -- The Chicken and the Egg -- The Composition of Eggs -- Egg Cookery -- Egg Foams -- Meat -- Meat in the Human Diet -- The Structure and Qualities of Meat -- Slaughter, Aging, and Storage -- Meat Cookery -- Fruits and Vegetables, Herbs and Spices -- Plants as Food -- The Nature of Plants -- The Composition and Qualities of Plants -- Spoilage and Storage -- Cooking Fruits and Vegetables -- Notes on Individual Fruits, Vegetables, Herbs and Spices -- Fruits -- Vegetables -- Herbs and Spices -- Tea and Coffee -- Grains, Legumes, and Nuts -- Seeds as Food -- The Grains -- Legumes -- Nuts -- Bread, Doughs, and Batters -- The Origins and History of Bread -- Flour -- The Ingredients in Doughs and Batters -- Bread -- Other Dough Products -- Batters -- Sauces -- The Development of Sauces -- Starch-Thickened Sauces -- ".
• catalog extent "xvii, 684 p. :".
• catalog hasFormat "On food and cooking.".
• catalog identifier "0684181320 :".
• catalog isFormatOf "On food and cooking.".
• catalog issued "1984".
• catalog issued "c1984.".
• catalog language "eng".
• catalog publisher "New York : Scribner's,".
• catalog relation "On food and cooking.".
• catalog subject "Cooking.".
• catalog subject "Food.".
• catalog subject "TX651 .M37 1984".
• catalog tableOfContents "A Chemistry Primer: Atoms, Molecules, Energy -- Atoms and Molecules -- Energy -- The Phases of Matter.".
• catalog tableOfContents "Emulsified Sauces -- Sugars, Chocolate, and Confectionery -- The Appeal of Sweetness -- Honey -- Maple Syrup -- Sugar -- Corn Syrup and Fructose -- Chocolate -- Confectionery -- Sugar and Tooth Decay -- Wine, Beer, and Distilled Liquors -- The History of Alcohol -- The Nature of Fermentation -- Wine -- Appreciating Wine -- Beer -- Distilled Liquors -- Drunkenness and Hangovers -- Food Additives -- Additives in "The Good Old Days" -- The Rise of Chemical Additives -- The Trouble with Additives -- Informed Choice -- Food and the Body -- Nutrition: American Fads, Intricate Facts -- Nutritional Fads in the United States -- The Elements of Nutrition -- Digestion and Sensation -- The Nature of Digestion -- Hunger and Thirst -- Taste and Smell -- The Principles of Cooking: A Summary -- The Four Basic Food Molecules -- Water -- Carbohydrates -- Proteins -- Fats and Oils -- Cooking Methods and Utensil Materials -- Browning Reactions and Flavor -- Cooking Methods -- Utensil Materials -- ".
• catalog tableOfContents "Introduction: Cooking and Science -- Foods -- Milk and Dairy Products -- The Nature of Milk -- Unfermented Dairy Products -- Fermented Dairy Products -- Cheese -- Eggs -- The Chicken and the Egg -- The Composition of Eggs -- Egg Cookery -- Egg Foams -- Meat -- Meat in the Human Diet -- The Structure and Qualities of Meat -- Slaughter, Aging, and Storage -- Meat Cookery -- Fruits and Vegetables, Herbs and Spices -- Plants as Food -- The Nature of Plants -- The Composition and Qualities of Plants -- Spoilage and Storage -- Cooking Fruits and Vegetables -- Notes on Individual Fruits, Vegetables, Herbs and Spices -- Fruits -- Vegetables -- Herbs and Spices -- Tea and Coffee -- Grains, Legumes, and Nuts -- Seeds as Food -- The Grains -- Legumes -- Nuts -- Bread, Doughs, and Batters -- The Origins and History of Bread -- Flour -- The Ingredients in Doughs and Batters -- Bread -- Other Dough Products -- Batters -- Sauces -- The Development of Sauces -- Starch-Thickened Sauces -- ".
• catalog title "On food and cooking : the science and lore of the kitchen / Harold McGee.".
• catalog type "Cookbooks. lcgft".
• catalog type "text".