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A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
"Tells the story of those resilient individuals who were part of the fur trade which, during the first half of the 19th century, extended from northern British Columbia to southern Oregon"--Page 4 of cover.
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'An irresistible page-turner that reads like the most compelling, sleep defying fiction' TIME OUT One was an architect. The other a serial killer. This is the incredible story of these two men and their realization of the Chicago World's Fair of 1893, and its amazing 'White City'; one of the wonders of the world. The architect was Daniel H. Burnham, the driving force behind the White City, the massive, visionary landscape of white buildings set in a wonderland of canals and gardens. The killer was H. H. Holmes, a handsome doctor with striking blue eyes. He used the attraction of the great fair - and his own devilish charms - to lure scores of young women to their deaths. While Burnham overcame politics, infighting, personality clashes and Chicago's infamous weather to transform the swamps of Jackson Park into the greatest show on Earth, Holmes built his own edifice just west of the fairground. He called it the World's Fair Hotel. In reality it was a torture palace, a gas chamber, a crematorium. These two disparate but driven men are brought to life in this mesmerizing, murderous tale of the legendary Fair that transformed America and set it on course for the twentieth century . . .