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食物與廚藝:奶、蛋、肉、魚

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● 改變全球廚房的傳奇之書

  25年前,哈洛德.馬基(Harold McGee)首創以科學探討烹飪,將廚藝由藝術和文化提昇至科學領域,讓《食物與廚藝》甫一推出立刻掀起風潮,席捲並影響了美、加、英、法各地。《食物與廚藝》重新賦予食物更深刻的科學意義和文化風貌,發動革命建立了民眾對烹飪的新態度、新觀念,連電視節目也開始製作廚房科學的節目,不僅帶動「廚房科學」風潮,也催生了現今當紅的「分子美食」!

● 四分之一世紀 歷久不衰

  如今歷經四分之一世紀,《食物與廚藝》仍是國際三星級大廚奉為圭臬的重要寶典,於2004年新增近600頁內容後,再掀高潮。再沒有哪一本書,將食材描述得如此詳盡精確、將變化講解得這麼深入淺出,並將專業的飲食科學成功轉化為大眾普遍接受和理解的廚房科學知識。人類食物的起源、構成,以及各種食材如何透過廚藝變身為誘人美食的過程,盡收於此。
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Paperback, 368 pages
Published September 2009 by 大家出版社 (first published 1984)
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Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.

McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science cours
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