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.
發表於2025-03-29
On Food and Cooking 2025 pdf epub mobi 電子書 下載
英文版看瞭一小部分,很喜歡這本書。對於做飯,之前通常是學習和模仿彆人的做法,雖然能總結齣來一些大概規律,但是比較細緻得為什麼要怎麼做,怎麼烹飪還能更好就不太瞭解瞭。這本厚厚的書提供瞭很多問題的答案,對每類食材從曆史,生産,各種烹飪手法和及相應分子層麵的變化...
評分很差,錯誤比比皆是。 還不如看一本比較好的食品科學, 不僅比這有趣, 而且係統, 說得更清晰, 更可靠。 看這本書會積纍很多錯誤知識。 。。。。。。。。 。。。。。。。。 。。。。。。。。 。。。。。。。。 。。。。。。。。 。。。。。。。。 。。。。。。。。 。。...
評分很給力的一本書 一本關於食物的百科全書 分子廚房,必備之物,從微觀闡述食物。
評分如果一定要看此書,建議看原版或者颱版,此版本紙質太差還錯誤繁多,內容也可以教你很多東西也可以成為治療失眠的利器,多餘內容不少,而且一一個科學傢角度看待介紹所有食物實在枯燥,隻講原理沒講如何製作,一切靠自己領悟。可以看看作者另一作品《廚藝之鑰》。內容好瞭很多...
評分如果一定要看此書,建議看原版或者颱版,此版本紙質太差還錯誤繁多,內容也可以教你很多東西也可以成為治療失眠的利器,多餘內容不少,而且一一個科學傢角度看待介紹所有食物實在枯燥,隻講原理沒講如何製作,一切靠自己領悟。可以看看作者另一作品《廚藝之鑰》。內容好瞭很多...
圖書標籤: 烹飪 飲食 美食 料理 廚房 原版書 Food 營養
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。
評分好無聊的書。
評分不僅是教材,確實是本好書
評分#pdf# 邊看邊操作更實用啊
評分好無聊的書。
On Food and Cooking 2025 pdf epub mobi 電子書 下載