Cooking Bible “On Food and Cooking” by Harold McGee

Ref: Singapore National Library #641.5 (中文部)

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Amazon.com

On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee
http://www.amazon.co.uk/dp/0684800012/ref=cm_sw_r_udp_awd_u7pvtb0570BB0

The author Harold McGee since young was interested in Physics and Chemistry. He entered Caltech to study Astrology, later switched to English Literature. There he developed the curiosity in cuisine, studied the science in food molecules during the chemical process of cooking.

This book is the second Bible of Cuisine after Julia Child’s “Mastering the Art of French Cooking (2 volumes) “.

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http://blog.yam.com/tzui/article/23817916

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Watch from 9:30 minutes on Stock 清汤 using 鸡腻子(鸡胸肉用刀背剁成泥, 二度回锅过滤成”功夫”清汤)

Ref: 鲁菜”吊清汤”

Further Reading: “老火汤”煲三炖四清汤的窍门

2 thoughts on “Cooking Bible “On Food and Cooking” by Harold McGee

  1. Pingback: 鲁菜 | Savoir Vivre -> 活学活用

  2. Pingback: 聪明日本主妇的”剩菜煮泡饭/面” | Savoir Vivre -> 活学活用

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