Table of contents for On food and cooking : the science and lore of the kitchen / Harold McGee.

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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


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