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Nose Dive: A Field Guide to the World`s Smells, McGee Harold


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Автор: McGee Harold
Название:  Nose Dive: A Field Guide to the World`s Smells
ISBN: 9781594203954
Издательство: Random House (USA)
Классификация: ISBN-10: 1594203954
Обложка/Формат: Hardcover
Страницы: 720
Вес: 1.04 кг.
Дата издания: 20.10.2020
Язык: English
Размер: 239 x 183 x 33
Поставляется из: США
Описание: The ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking

From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. Well sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). Well smell each other. Well smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.



Nose Dive

Автор: Mcgee, Harold
Название: Nose Dive
ISBN: 0340963220 ISBN-13(EAN): 9780340963227
Издательство: Little Brown
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Цена: 5313.00 р.
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Описание: An authoritative guide to taste and our senses from world-renowned foodwriter, Harold McGee.

Mcgee on food and cooking

Автор: Mcgee, Harold
Название: Mcgee on food and cooking
ISBN: 0340831499 ISBN-13(EAN): 9780340831496
Издательство: Hodder
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Цена: 6831.00 р.
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Описание: Everything you`ve ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book

Keys To Good Cooking

Автор: Harold Mcgee
Название: Keys To Good Cooking
ISBN: 0340963204 ISBN-13(EAN): 9780340963203
Издательство: Hodder
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Цена: 3795.00 р.
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Описание: Concise, accessible and authoritative guide to the best practices in home cooking from world-renowned foodwriter, Harold McGee.

The Keys to Good Cooking

Автор: McGee, Harold
Название: The Keys to Good Cooking
ISBN: 1594202680 ISBN-13(EAN): 9781594202681
Издательство: Random House (USA)
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Цена: 3219.00 р.
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Описание: The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.

From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice.

Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster.

A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.


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