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On Food and Cooking Free Audiobook Download

Harold McGee

Exploring the Science and Art of Culinary Transformation.

4.4615385ratings(GoodReaders reference)

Information

Author: Harold McGee

Narrator: Brian

Format: MP3

ISBN: 9780684800011

Language: English

Publish Date: 01/01/1984

Audiobook length: 31min

On Food and Cooking Audiobook by Chapters

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Chapter 1: Milk and Dairy Products

00:00203:05

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Chapter 2: Eggs

00:00162:00

Chapter 3: Meat

00:00201:15

Chapter 4: Fish and Shellfish

00:00197:53

Chapter 5: Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices

00:00184:32

Chapter 6: A Survey of Common Vegetables

00:00163:10

Chapter 7: A Survey of Common Fruits

00:00105:13

Chapter 8: Flavorings from Plants: Herbs and Spices, Tea and Coffee

00:00197:38

Chapter 9: Seeds: Grains, Legumes, and Nuts

00:00203:05

Chapter 10: Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta

00:00194:53

Chapter 11: Sauces

00:00209:34

Chapter 12: Sugars, Chocolate, and Confectionery

00:00206:16

Chapter 13: Wine, Beer, and Distilled Spirits

00:00201:21

Chapter 14: Cooking Methods and Utensil Materials

00:0050:35

Chapter 15: The Four Basic Food Molecules

00:0053:50

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Who should listen On Food and Cooking

The summary audiobook of "On Food and Cooking" by Harold McGee is ideal for food enthusiasts, aspiring chefs, and curious home cooks who want to deepen their understanding of the science behind cooking and ingredients. It caters to those looking to enhance their culinary skills, improve their recipes with informed techniques, and appreciate the complexities of flavor and texture. Whether you're a novice seeking foundational knowledge or a seasoned cook aiming to refine your craft, this summary serves as a valuable resource for anyone passionate about the art and science of food.

3 quotes from On Food and Cooking

"The more we understand about the food we eat, the more we can appreciate it and enjoy it."
"Cooking is a process of transformation; we change the properties of ingredients with heat and manipulation to create flavors and textures that bring us pleasure."
"Food science is not just about chemistry, but about the art of creating culinary experiences that connect us to tradition, culture, and each other."

Author : Harold McGee

Harold James McGee is a distinguished American author renowned for his exploration of the chemistry and history behind food science and cooking. He gained acclaim for his influential work, *On Food and Cooking: The Science and Lore of the Kitchen*, first published in 1984 and revised in 2004. Currently a visiting scholar at Harvard University, McGee's groundbreaking book has garnered multiple awards and is a staple in food science curricula across various universities. His scientific insights into culinary practices have resonated with and inspired numerous chefs and authors, including Heston Blumenthal, David Chang, and Alton Brown.

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Home | Last Updated on2026/01/15