. . . "978-0-684-80001-1" . . . . . . . "On Food and Cooking"@pl . . "On Food And Cooking: The Science And Lore Of The Kitchen \u2013 ksi\u0105\u017Cka autorstwa , wydana po raz pierwszy w USA w roku 1984; wydanie drugie powa\u017Cnie zrewidowane i zmienione ukaza\u0142o si\u0119 w 2004. Ksi\u0105\u017Cka opisuje i wyja\u015Bnia naukowe podstawy proces\u00F3w zachodz\u0105cych podczas przygotowywania i przetwarzania po\u017Cywienia (np. gotowania). Jest podzielona na rozdzia\u0142y, kt\u00F3re skupiaj\u0105 si\u0119 na r\u00F3\u017Cnych sk\u0142adnikach i rodzajach po\u017Cywienia. Autor spekuluje na temat ich pochodzenia i historii oraz obja\u015Bnia sposoby ich przyrz\u0105dzania wraz z podstawami chemiczno-fizycznymi, a tak\u017Ce wyja\u015Bnia ich w\u0142a\u015Bciwo\u015Bci smakowe na poziomie cz\u0105steczkowym. Ksi\u0105\u017Cka jest zilustrowana schematami, wykresami, a tekstowi towarzysz\u0105 ramki z cytatami z np. Brillata-Savarina czy Plutarcha. Pozycja zawiera tak\u017Ce konkretne porady i wskaz\u00F3wki, jak gotowa\u0107 r\u00F3\u017Cne potrawy (nie zawiera jednak konkretnych przepis\u00F3w kulinarnych), podaj\u0105c jednocze\u015Bnie naukowe przes\u0142anki tych rad, a tak\u017Ce przytacza kilka historycznych przepis\u00F3w. por\u00F3wna\u0142 t\u0119 pozycj\u0119 do kamienia z Rosetty \u015Bwiata kulinari\u00F3w, a okre\u015Bli\u0142 jako niezb\u0119dn\u0105 dla ka\u017Cdego dociekliwego kucharza. przyzna\u0142, \u017Ce to pozycja, kt\u00F3ra mia\u0142a najwi\u0119kszy, jednostkowy wp\u0142yw na jego gotowanie."@pl . . . "978"^^ . . "ScribnerU.S." . "On Food and Cooking"@en . . "November 2004"@en . . . "\u041E\u043A\u0441\u0444\u043E\u0440\u0434\u0441\u043A\u0438\u0439 \u0432\u0438\u043D\u043D\u044B\u0439 \u0441\u043F\u0440\u0430\u0432\u043E\u0447\u043D\u0438\u043A"@ru . . "896.0"^^ . . . . . "Hodder & Stoughton UK"@en . "Hodder & StoughtonUK" . . . "4506"^^ . . "17215291"^^ . . . "896"^^ . . "\u041E\u043A\u0441\u0444\u043E\u0440\u0434\u0441\u043A\u0438\u0439 \u0432\u0438\u043D\u043D\u044B\u0439 \u0441\u043F\u0440\u0430\u0432\u043E\u0447\u043D\u0438\u043A (\u0430\u043D\u0433\u043B. The Oxford Companion to Wine, \u0441\u043E\u043A\u0440\u0430\u0449\u0451\u043D\u043D\u043E OCW) \u2014 \u0441\u043F\u0440\u0430\u0432\u043E\u0447\u043D\u0438\u043A \u043F\u043E \u044D\u043D\u043E\u043B\u043E\u0433\u0438\u0438, \u0432\u044B\u043F\u0443\u0441\u043A\u0430\u0435\u043C\u044B\u0439 \u043F\u043E\u0434 \u0440\u0435\u0434\u0430\u043A\u0446\u0438\u0435\u0439 \u0414\u0436\u0435\u043D\u0441\u0438\u0441 \u0420\u043E\u0431\u0438\u043D\u0441\u043E\u043D. \u0412 \u0447\u0438\u0441\u043B\u0435 \u0435\u0451 \u0441\u043E\u0430\u0432\u0442\u043E\u0440\u043E\u0432 \u2014 \u044D\u043A\u0441\u043F\u0435\u0440\u0442\u044B , \u0438 , \u00AB\u043B\u0435\u0442\u0430\u044E\u0449\u0438\u0439\u00BB \u0432\u0438\u043D\u043E\u0433\u0440\u0430\u0434\u0430\u0440\u044C \u0438 \u044D\u043D\u043E\u043B\u043E\u0433 . \u0418\u0437\u0434\u0430\u0451\u0442\u0441\u044F \u0432 \u0441\u0435\u0440\u0438\u0438 , \u0432\u044B\u043F\u0443\u0441\u043A\u0430\u0435\u043C\u043E\u0439 \u0438\u0437\u0434\u0430\u0442\u0435\u043B\u044C\u0441\u0442\u0432\u043E\u043C \u041E\u043A\u0441\u0444\u043E\u0440\u0434\u0441\u043A\u043E\u0433\u043E \u0443\u043D\u0438\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442\u0430."@ru . . "November 1984"@en . . . . . . . . "On Food and Cooking"@en . . "U.S. second edition cover"@en . "United States"@en . . . . . . . "English"@en . "Scribner U.S."@en . . . . "Print"@en . "On Food and Cooking"@en . . "9780340831496"^^ . . "704"^^ . . . . "On Food And Cooking: The Science And Lore Of The Kitchen \u2013 ksi\u0105\u017Cka autorstwa , wydana po raz pierwszy w USA w roku 1984; wydanie drugie powa\u017Cnie zrewidowane i zmienione ukaza\u0142o si\u0119 w 2004. Ksi\u0105\u017Cka opisuje i wyja\u015Bnia naukowe podstawy proces\u00F3w zachodz\u0105cych podczas przygotowywania i przetwarzania po\u017Cywienia (np. gotowania). Jest podzielona na rozdzia\u0142y, kt\u00F3re skupiaj\u0105 si\u0119 na r\u00F3\u017Cnych sk\u0142adnikach i rodzajach po\u017Cywienia. Autor spekuluje na temat ich pochodzenia i historii oraz obja\u015Bnia sposoby ich przyrz\u0105dzania wraz z podstawami chemiczno-fizycznymi, a tak\u017Ce wyja\u015Bnia ich w\u0142a\u015Bciwo\u015Bci smakowe na poziomie cz\u0105steczkowym. Ksi\u0105\u017Cka jest zilustrowana schematami, wykresami, a tekstowi towarzysz\u0105 ramki z cytatami z np. Brillata-Savarina czy Plutarcha. Pozycja zawiera tak\u017Ce konkretne porady i wskaz\u00F3wki, ja"@pl . . . "On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as \"the Rosetta stone of the culinary world\", Daniel Boulud has called the book a \"must for every cook who possesses an inquiring mind\", while Heston Blumenthal has stated it is \"the book that has had the greatest single impact on my cooking\". The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors, while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch. The book advises on how to cook many things (e.g., for pasta use abundant water, with reasons and the science behind everything) and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375), but no modern recipes as such."@en . . . . "1124833535"^^ . "On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture."@en . "\u041E\u043A\u0441\u0444\u043E\u0440\u0434\u0441\u043A\u0438\u0439 \u0432\u0438\u043D\u043D\u044B\u0439 \u0441\u043F\u0440\u0430\u0432\u043E\u0447\u043D\u0438\u043A (\u0430\u043D\u0433\u043B. The Oxford Companion to Wine, \u0441\u043E\u043A\u0440\u0430\u0449\u0451\u043D\u043D\u043E OCW) \u2014 \u0441\u043F\u0440\u0430\u0432\u043E\u0447\u043D\u0438\u043A \u043F\u043E \u044D\u043D\u043E\u043B\u043E\u0433\u0438\u0438, \u0432\u044B\u043F\u0443\u0441\u043A\u0430\u0435\u043C\u044B\u0439 \u043F\u043E\u0434 \u0440\u0435\u0434\u0430\u043A\u0446\u0438\u0435\u0439 \u0414\u0436\u0435\u043D\u0441\u0438\u0441 \u0420\u043E\u0431\u0438\u043D\u0441\u043E\u043D. \u0412 \u0447\u0438\u0441\u043B\u0435 \u0435\u0451 \u0441\u043E\u0430\u0432\u0442\u043E\u0440\u043E\u0432 \u2014 \u044D\u043A\u0441\u043F\u0435\u0440\u0442\u044B , \u0438 , \u00AB\u043B\u0435\u0442\u0430\u044E\u0449\u0438\u0439\u00BB \u0432\u0438\u043D\u043E\u0433\u0440\u0430\u0434\u0430\u0440\u044C \u0438 \u044D\u043D\u043E\u043B\u043E\u0433 . \u0418\u0437\u0434\u0430\u0451\u0442\u0441\u044F \u0432 \u0441\u0435\u0440\u0438\u0438 , \u0432\u044B\u043F\u0443\u0441\u043A\u0430\u0435\u043C\u043E\u0439 \u0438\u0437\u0434\u0430\u0442\u0435\u043B\u044C\u0441\u0442\u0432\u043E\u043C \u041E\u043A\u0441\u0444\u043E\u0440\u0434\u0441\u043A\u043E\u0433\u043E \u0443\u043D\u0438\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442\u0430."@ru . "704"^^ .