On food and cooking the science and lore of the kitchen ( PDFDrive ) 5

Chapter CerealDoughsandBatters:Bread,
10 Cakes,Pastry,Pasta
Chapter11 Sauces
Chapter Sugars,Chocolate,and
12 Confectionery
Chapter13 Wine,Beer,andDistilledSpirits
Chapter CookingMethodsandUtensil
14 Materials
Chapter15 TheFourBasicFoodMolecules
Appendix:AChemistryPrimer
SelectedReferences
Permissions


Acknowledgments

Along with many food writers today, I feel a
great debt of gratitude to Alan Davidson for
thewayhebroughtnewsubstance,scope,and
playfulness to our subject. On top of that, it
wasAlanwhoinformedmethatIwouldhave
to reviseOnFoodandCooking — before I’d
even held the first copy in my hands!At our
firstmeetingin1984,overlunch,heaskedme
whatthebookhadtosayaboutfish.Itoldhim
that I mentioned fish in passing as one form
of animal muscle and thus of meat. And so
this great fish enthusiast and renowned
authority on the creatures of several seas
gentlysuggestedthat,inviewofthefactthat
fisharediversecreaturesandtheirfleshvery

unlike meat, they really deserve special and
extended attention. Well, yes, they really do.