文档介绍：SCRIBNER1230AvenueoftheAmericasNewYork,NY10020Copyright©1984,2004byHaroldMcGeeIllustrationscopyright©2004byPatriciaDorfmanIllustrationscopyright©,,Inc.,usedunderlicensebySimon&Schuster,:2004058999ISBN:1-4165-5637-:youngandtomyfamilyContentsAcknowledgmentsIntroduction:CookingandScience,1984and2004Chapter1MilkandDairyProductsChapter2EggsChapter3MeatChapter4FishandShellfishChapter5EdiblePlants:AnIntroductiontoFruitsandVegetables,monFruitsChapter8FlavoringsfromPlants:HerbsandSpices,TeaandCoffeeChapter9Seeds:Grains,Legumes,andNutsChapter10CerealDoughsandBatters:Bread,Cakes,Pastry,PastaChapter11SaucesChapter12Sugars,Chocolate,andConfectioneryChapter13Wine,Beer,andDistilledSpiritsChapter14CookingMethodsandUtensilMaterialsChapter15TheFourBasicFoodMoleculesAppendix:AChemistryPrimerSelectedReferencesPermissionsAcknowledgmentsAlongwithmanyfoodwriterstoday,IfeelagreatdebtofgratitudetoAlanDavidsonforthewayhebroughtnewsubstance,scope,,itwasAlanwhoinformedmethatIwouldhavetoreviseOnFoodandCooking—beforeIʼdevenheldthefirstcopyinmyhands!Atourfirstmeetingin1984,overlunch,,inviewofthefactthatfisharediversecreaturesandtheirfleshveryunlikemeat,,yes,,,