翻訳と辞書 Words near each other ・ On Fire (Lil Wayne song) ・ On Fire (Lloyd Banks song) ・ On Fire (Mastercastle album) ・ On Fire (Michel Camilo album) ・ On Fire (Peter Furler album) ・ On Fire (Spiritual Beggars album) ・ On Fire (Stefanie Heinzmann song) ・ On Fire (Stetsasonic album) ・ On Fire (T-Connection album) ・ On Fire (The Cottars album) ・ On Fire (The Higher album) ・ On Fire! ・ On First Looking into Chapman's Homer ・ On Flame with Rock and Roll ・ On Floating Bodies ・ On Food and Cooking ・ On Foot, on Horse, and on Wheels ・ On Formally Undecidable Propositions of Principia Mathematica and Related Systems ・ On Frail Wings of Vanity and Wax ・ On Funeral Wings ・ On further improving party ideological work ・ On Fyre ・ On Generation and Corruption ・ On Genetic Interests ・ On Giant's Shoulders ・ On Giants Shoulders ・ On Giants' Shoulders ・ On Gold Mountain ・ On Golden Pond ・ On Golden Pond (1981 film) Dictionary Lists mini英和辞書 mini和英辞書 Webster 1913 Latin-English FOLDOC Wikipedia English ウィキペディア

翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク On Food and Cooking ： ウィキペディア英語版 On Food and Cooking ''On Food And Cooking: The Science And Lore Of The Kitchen'' is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.〔Waxman, Nach, ''Slate.com'' (December 12, 2007). (The Joy of Cookbooks )〕〔Davis, Mandy, ''Publishers Weekly'' (November 22, 2004). (PW Talks with Harold McGee )〕 It is published by Hodder & Stoughton in Britain under the title ''McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture''. The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world", Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind",〔Saekel, Karola, ''San Francisco Chronicle'' (December 1, 2004). (Good reads for the cooks on your list )〕 while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".〔Hirst, Christopher, ''The Independent''. (November 13, 2004) (Snail porridge? It's a matter of taste )〕 The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors,〔Jaine, Tom, ''The Guardian'' (December 11, 2004). (Taste sensation )〕 while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch.〔Stafford, Matthew, ''SF Weekly'' (November 24, 2004). (On Food and Cooking: The Science and Lore of the Kitchen )〕 The book advises on how to cook many things (e.g., for pasta use abundant water, avoid hard water, add salt and a little oil to water, use slightly acidic water, with reasons and the science behind everything) and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375,〔), but no modern recipes as such.〔Hirst, Christopher, ''The Independent''. (December 3, 2004) (The best of 2004: food books reviewed )〕 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「On Food and Cooking」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.