哈洛德·马基，世界知名的食物化学和烹饪权威，先后在加州理工学院和耶鲁大学攻读物理学和英国文学。 《食物与厨艺》系列丛书于1984年首度出版，被《时代》杂志誉为“小巨作”； 2004年完成第二版修订，增补了2/3的内容，同年被国际专业厨师学会（IACP）及餐饮界权威詹姆士·比尔基金会（James Beard Foundation）评选为最佳食物类参考用书； 2005年，美国美食杂志Bon Appétit 推举哈洛德·马基为年度美食作家； 2008年，哈洛德·马基名列《时代》杂志的世界百大影响人物。 哈洛德·马基的其他著作包括The World Book Encyclopedia、Nature、Food&Wine、Fine Cooking。他目前还担任《纽约时报》的专栏作家。 哈洛德·马基的文章常见于《科学》期刊、《世界百科全书》《纽约时报》。 他在美国...(展开全部)

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and deliciou...(展开全部)

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transform...(展开全部)

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies...(展开全部)

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake ...(展开全部)

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR—a place where every edible morsel was packed with emotional and polit...(展开全部)

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you c...(展开全部)

Why is eating chocolate so pleasurable? Can the function of just one small group of chemicals really determine whether you are happy or sad? Does marijuana help to improve your memory in old age? Is it really best to drink coffee if you want to wake up and be alert? Why is a drug like PCP potentially lethal? Why does drinking alcohol make you drowsy? Do cigarettes help relieve ...(展开全部)

Literature on the ethics and politics of food and that on human–animal relationships have infrequently converged. Representing an initial step toward bridging this divide, Messy Eating features interviews with thirteen prominent and emerging scholars about the connections between their academic work and their approach to consuming animals as food. The collection explores how au...(展开全部)