On food and cooking: the science and lore of the kitchen

Introduction: Cooking and science, 1984 and 2004

Milk and dairy products

Eggs

Meat

Fish and shellfish

Edible plants: Introduction to fruits and vegetables, herbs and spices

Survey of common vegetables

Survey of common fruits

flavorings from plants: herbs and spices, tea and coffee

Seeds: grains, legumes, and nuts

Cereal doughs and batters: Bread, cakes, pastry, pasta

Sauces

Sugars, chocolate, and confectionery

Wine, beer, and distilled spirits

Cooking methods and utensil materials

four basic food molecules

Appendix: Chemistry primer

Selected references

Index.