Everything you need to understand or teach On Food and Cooking by Harold McGee.
On Food and Cooking by Harold McGee is an in-depth, insightful look at the foods we eat from a scientific and chemical viewpoint. The author does not examine recipes but instead presents a cohesive book that is more of an encyclopedia than a simple book about cooking. The in-depth discussion of everyday foods and their interactions with one another and our bodies provides a historical and practical examination of dairy, meats, spices, herbs, alcohol and everything in between.
The book begins with a discussion of dairy products and how their unique chemical bonds cause the reactions we see during cooking. The author continues by discussing eggs and their interesting elements. Next is meat and shellfish, separated due to their unique properties. Edible plants are covered next, which discusses both the chemical compounds and nutritional values of fruits and vegetables combined, while the following two chapters are devoted to...
On Food and Cooking Lesson Plans contain 95 pages of teaching material, including: