On Food and Cooking: The Science and Lore of the Kitchen

       

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Description

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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Description

Shipping & Returns

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why "fruits" ripen and "vegetables" don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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Beirut Shopping offers free shipping with a $50 minimum purchase. Any order of a smaller value will be charged a flat rate delivery fee of $5 across Lebanon.

Payment Methods:

Cash on Delivery (COD) 

or 

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Delivery Time:
3-4 Weeks

Return Policy:

Beirut Shopping offers a 14 day return policy applicable following the terms and conditions:
- if the item received is not as described/advertised.
- if the item received is damaged or has missing parts.
- if the item has not been used, opened, worn or altered by the customer.

Please note that we offer a partial refund only: 80% of the item’s price.

In order to process a refund, kindly contact our customer service department on 76-444 544 or through e-mail on info@beirutshopping.com no later than 2 days after the item is received. The customer service representative will arrange a pick up for the item to be returned and the refund will be processed either by cash (client passes by our office) or through MoneyGram/Western Union. Please note that the service charge is paid by the customer, and a refund is processed only after we receive the returned item and inspect its condition.

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