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· 분류 : 외국도서 > 요리 > 요리 에세이
· ISBN : 9780684800011
· 쪽수 : 884쪽
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Contents Acknowledgments Introduction: Cooking and Science, 1984 and 2004 Chapter 1 Milk and Dairy Products Chapter 2 Eggs Chapter 3 Meat Chapter 4 Fish and Shellfish Chapter 5 Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices Chapter 6 A Survey of Common Vegetables Chapter 7 A Survey of Common Fruits Chapter 8 Flavorings from Plants: Herbs and Spices, Tea and Coffee Chapter 9 Seeds: Grains, Legumes, and Nuts Chapter 10 Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta Chapter 11 Sauces Chapter 12 Sugars, Chocolate, and Confectionery Chapter 13 Wine, Beer, and Distilled Spirits Chapter 14 Cooking Methods and Utensil Materials Chapter 15 The Four Basic Food Molecules Appendix: A Chemistry Primer Selected References Index