Harold McGee Ordre des livres (chronologique)

This extensive exploration of the often-overlooked world of smell takes readers on a sensory adventure from the sulfurous origins of Earth to the fragrant Tian Shan mountains and even the keyboard of your laptop. The author, a James Beard Award-winning expert on food and cooking, invites us to experience a wide range of scents—from the ordinary, like wet pavement and cut grass, to the extraordinary, such as ambergris and truffles. We will encounter delightful aromas like roses and vanilla, as well as challenging ones like swamplands and durians. Throughout this journey, we learn about the molecules that trigger our perceptions, revealing the citrusy scents of coriander and beer alongside the medicinal notes of daffodils and sea urchins. Many of these molecules predate life itself, originating in interstellar space and evolving through the air, oceans, forests, and cities. The narrative weaves together the science of smell with personal observations, showcasing how our sense of smell can unveil invisible details of our world and evoke profound feelings. This work distills complex scientific insights into an accessible and entertaining guide, celebrating the rich tapestry of scents that define our existence.

"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance. Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

A kitchen classic for nearly 35 years, this book has been hailed as "a minor masterpiece" by Time magazine since its 1984 debut. It serves as the essential resource for food lovers and professional chefs seeking to understand the origins, compositions, and transformative processes of food. For its twentieth anniversary, Harold McGee released a fully revised edition, rewriting the text almost entirely, expanding it by two-thirds, and adding over 100 new illustrations. This new edition remains engaging and readable, offering countless insights into food preparation and enjoyment. It pioneered the translation of technical food science into accessible kitchen science and played a key role in the rise of "molecular gastronomy." While other kitchen science books exist, this one stands out for its unmatched accuracy, clarity, and thoroughness, blending scientific explanations with the historical evolution of foods and cooking techniques. Key themes include traditional and modern food production methods, diverse preparation techniques across cultures, tips for selecting and preparing ingredients, the substances that contribute to flavor, and evolving knowledge about food health benefits and risks. This monumental compendium is invaluable for anyone who has ever cooked, savored, or been curious about food.