دانلود کتاب On Food and Cooking: the Science and Lore of the Kitchen

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Intro
Dedication
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 ConfectioneryChapter 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
Copyright