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Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It
amazon.com
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 3 highlights
By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Consider the Lobster
An exploration of the annual Maine Lobster Festival, its history, cultural significance, and the strange paradox of lobster being considered a high-class delicacy despite its lowly origins.
columbia.eduThen there is the uncanny business of the truffle that somehow gains weight between leaving the ground and arriving on the scales. It could be that it has been gift wrapped in an extra coating of earth. On the other hand, it could be that a heavier substance altogether has found its way inside the truffle itself—invisible until, in mid-slice, your
... See morePeter Mayle • A Year in Provence (Vintage Departures)
