- Chapter 1: Milk and Dairy Products
- Chapter 2: Eggs
- Chapter 3: Meat
- Chapter 4: Fish and Shellfish
- Chapter 5: Edible Plants: An Introduction
- Chapter 6: A Survey Of Common Vegetables
- Chapter 7: A Survey Of Common Fruits
- Chapter 8: Flavorings From Plants: Herbs, Spices, Tea, Coffee, Wood Smoke
- Chapter 9: Seeds: Grains, Legumes, And Nuts
- Chapter 10: Cereal Doughs And Batters: Bread, Cakes, Pastry, Pasta
- Chapter 11: Sauces
- Chapter 12: Sugars, Chocolate, and Confectionery
- Chapter 13: Wine, Beer, and Distilled Spirits
- Chapter 14: Cooking Methods and Utensil Materials
- Chapter 15: The Four Basic Food Molecules
- Appendix: A Chemistry Primer:Atoms, Molecules, Energy
Chapter 1: Milk And Dairy Products
Mammals And Milk
- The Evolution of Milk
- The Rise of the Ruminants
- Dairy Animals of the World
- The Origins of Dairying
- Diverse Traditions
Milk And Health
- Milk Nutrients
- Milk In Infancy and Childhood: Nutrition and Allergies
- Milk After Infancy: Dealing With Lactose
- New Questions About Milk
Milk Biology And Chemistry
- How the Cow Makes Milk
- Milk Sugar: Lactose
- Milk Fat
- Milk Proteins: Coagulation by Acid and Enzymes
- Milk Flavor
Unfermented Dairy Products
- Milks
- Cream
- Butter And Margarine
- Ice Cream
Fresh Fermented Milks & Creams
- Lactic Acid Bacteria
- Families of Fresh Fermented Milks
- Yogurt
- Soured Creams and Buttermilk, Including Crème fraîche
- Cooking With Fermented Milks
Cheese
- The Evolution of Cheese
- The Ingredients Of Cheese
- Making Cheese
- The Sources of Cheese Diversity
- Choosing, Storing, and Serving Cheese
- Cooking With Cheese
- Process and Low-fat Cheeses
- Cheese and Health
The Chicken and the Egg
- The Evolution of the Egg
- The Chicken, From Jungle to Barnyard
- The Industrial Egg
Egg Biology and Chemistry
- How the Hen Makes an Egg
- The Yolk
- The White
- The Nutritional Value of Eggs
Egg Quality, Handling, and Safety
- Egg Grades
- Deterioration in Egg Quality
- Handling and Storing Eggs
- Egg Safety: The Salmonella Problem
The Chemistry of Egg Cooking: How Eggs Get Hard and Custards Thicken
- Protein Coagulation
- The Chemistry of Egg Flavor
- Basic Egg Dishes
- "Boiled" Eggs
- Eggs in Containers: Baked, Shirred, En Cocotte
- Poached Eggs
- Fried Eggs
- Scrambled Eggs
- Omelets
Egg-Liquid Mixtures: Custards and Creams
- Definitions
- Dilution Demands Delicacy
- Custard Theory and Practice
- Savory Custards: The Quiche
- Crème caramel and Crème brulée
- Cheesecake
- Cream Theory and Practice
- Crème anglaise and Other Pourable Creams
- Pastry Cream, Bouillie, and Cream-Pie Fillings
- Fruit Curds
Egg Foams: Cooking With the Wrist
- How the Egg Proteins Stabilize Foams
- How Proteins Destabilize Foams
- Blocking Sulfur Bonds
- The Enemies of Egg Foams
- The Effects of Other Ingredients
- Basic Egg-beating Techniques
- Meringues: Sweet Foams on Their Own
- Cold Mousses and Souffles: Reinforcement From Fat and Gelatin
- Soufflés: A Breath of Hot Air
- Yolk Foams: Zabaglione and Sabayons
Pickled and Preserved Eggs
- Pickled Eggs
- Chinese Preserved Eggs
Eating Animals
- The Essence of the Animal: Mobility From Muscle
- Humans as Meat Eaters
- Why Do People Love Meat?
Meat And Health
- Meat’s Ancient and Immediate Nutritional Advantages . . .
- And Modern, Long-Term Disadvantages
- Meat and Foodborne Infections
- "Mad Cow Disease"
Controversies In Modern Meat Production
- Hormones
- Antibiotics
- Humane Meat Production
The Structure And Qualities Of Meat
- Muscle Tissues and Meat Texture
- Muscle Fiber Types: Meat Color
- Muscle Fibers, Tissues, and Meat Flavor
- Production Methods and Meat Quality
Meat Animals And Their Characteristics
- Domestic Meat Animals
- Domestic Meat Birds
- Game Animals and Birds
The Transformation Of Muscle Into Meat
- Slaughter
- Rigor Mortis
- Aging
- Cutting and Packaging
Meat Spoilage and Storage
- Meat Spoilage
- Refrigeration
- Irradiation
Cooking Fresh Meat: The Principles
- Heat and Meat Flavor
- Heat and Meat Color
- Heat and Meat Texture
- The Challenge of Cooking Meat: The Right Texture
- Meat Doneness and Safety
Cooking Fresh Meat: The Methods
- Modifying Texture Before and After Cooking
- Flames, Glowing Coals and Coils
- Hot Air and Walls: Oven "Roasting"
- Hot Metal: Frying, or Sauteing
- Hot Oil: Shallow and Deep Frying
- Hot Water: Braising, Stewing, Poaching, Simmering
- Water Vapor: Steaming
- Microwave Cooking
- After The Cooking: Resting, Carving, and Serving
- Leftovers
Offal, Or Variety Meats
- Liver
- Foie Gras
- Skin, Cartilage, and Bones
- Fat
Meat Mixtures
- Sausages
- Pâtés and Terrines
Preserved Meats
- Dehydration: Jerky
- Salting: Hams, Bacon, Corned Beef, Sausages
- Smoking
- Fermenting: Sausages
- Sealing Under Fat: Confits
- Canning
Fisheries and Aquaculture
- Advantages and Drawbacks of Aquaculture
Seafood And Health
- Health Benefits
- Health Hazards
Life in Water and The Special Nature of Fish
- The Paleness and Tenderness of Fish Flesh
- The Flavor of Fish and Shellfish
- The Healthfulness of Fish Oils
- The Perishability of Fish and Shellfish
- The Sensitivity and Fragility of Fish in the Pan
- The Unpredictability of Fish Quality
The Anatomy And Qualities Of Fish
- Fish Anatomy
- Fish Flavor
- Fish Color
The Fish We Eat
- The Herring Family: Anchovy, Sardine, Sprat, Shad
- Carp and Catfish
- Salmons, Trouts, and Relatives
- The Cod Family
- Nile Perch and Tilapia
- Basses
- Icefish
- Tunas and Mackerel
- Swordfish
- Flatfish: Soles, Turbot, Halibuts, Flounders
From the Waters to the Kitchen
- The Harvest
- The Effects of Rigor Mortis and Time
- Recognizing Fresh Fish
- Storing Fresh Fish: Refrigeration and Freezing
- Irradiation
- Unheated Preparations of Fish and Shellfish
- Sushi and Sashimi
- Tart Ceviche and Kinilaw
- Salty Poke and Lomi
- Saltier Gravlax
Cooking Fish and Shellfish
- How Heat Transforms Raw Fish and Shellfish
- Preparations for Cooking
- Techniques for Cooking Fish and Shellfish
- Fish Mixtures
Shellfish and Their Special Qualities
- Crustaceans: Shrimps, Lobsters, Crabs and Relatives
- Molluscs: Clams, Mussels, Oysters, Scallops, Squid and Relatives
- Other Invertebrates: Sea Urchins
Preserved Fish and Shellfish
- Dried Fish
- Salted Fish
- Fermented Fish
- Smoked Fish
- Four-way Preservation: Japanese Katsuobushi
- Acidifying: Marinated Fish
- Canned Fish
Fish Eggs
- Salt Transforms Egg Flavor and Texture
- Caviar
Chapter 5: Edible Plants: An Introduction
Plants As Food
- The Nature of Plants
- Definitions
- Plant Foods Through History
Plant Foods and Health
- Essential Nutrients in Fruits and Vegetables: Vitamins
- Phytochemicals
- Fiber
- Toxins In Some Fruits and Vegetables
- Fresh Produce and Food Poisoning
The Composition and Qualities of Fruits and Vegetables
- Plant Structure: Cells, Tissues, Organs
- Texture
- Color
- Flavor
Handling and Storing Fruits and Vegetables
- Post-Harvest Deterioration
- Handling Fresh Produce
- The Storage Atmosphere
- Temperature Control: Refrigeration
- Temperature Control: Freezing
Cooking Fresh Fruits and Vegetables
- How Heat Affects the Qualities of Fruits and Vegetables
- Hot Water: Boiling, Steaming, Pressure-Cooking
- Hot Air, Oil, and Radiation: Baking, Frying, and Grilling
- Microwave Cooking
- Pulverizing and Extracting
Preserving Fruits and Vegetables
- Drying and Freeze-drying
- Fermentation: Cabbage and Cucumber Pickles, Olives
- Sugar Preserves
- Canning
Chapter 6: A Survey Of Common Vegetables
Roots and Tubers
- Potatoes
- Sweet potato
- Tropical Roots and Tubers
- The Carrot Family: Carrots, Parsnips, and Others
- The Lettuce Family: Sunchoke, Salsify, Scorzonera, Burdock
- Other Common Roots and Tubers
Lower Stems and Bulbs: Beet, Turnip, Radish, Onion and Others
- Beets
- Celery Root
- The Cabbage Family: Turnip, Radish
- The Onion Family: Onions, Garlic, Leeks
Stems and Stalks: Asparagus, Celery, and Others
- Asparagus
- The Carrot Family: Celery and Fennel
- The Cabbage Family: Kohlrabi and Rutabaga
- Tropical Stems: Bamboo Shoots and Hearts of Palm
- Other Stem and Stalk Vegetables
Leaves: Lettuces, Cabbages and Others
- The Lettuce Family: Lettuces, Chicories, Dandelion Greens
- The Cabbage Family: Cabbage, Kale, Brussels Sprouts and Others
- Spinach and Chard
- Miscellaneous Leafy Greens
Flowers: Artichokes, Broccoli, Cauliflower, and Others
- Flowers as Foods
- Artichokes
- The Cabbage Family: Broccoli, Cauliflower, Romanesco
Fruits Used as Vegetables
- The Nightshade Family: Tomato, Capsicums, Eggplant and Others
- The Squash and Cucumber Family
- The Bean Family: Fresh Beans and Peas
- Other Fruits Used as Vegetables
Seaweeds
- Green, Red, and Brown Algae
- Seaweed Flavors
Mushrooms, Truffles, and Relatives
- Creatures of Symbiosis and Decay
- The Structure and Qualities of Mushrooms
- The Distinctive Flavors of Mushrooms
- Storing and Handling Mushrooms
- Cooking Mushrooms
- Truffles
- Huitlacoche, or Corn Smut
- Mycoprotein, or Quorn
Chapter 7: A Survey Of Common Fruits
Making of Fruit: Ripening
- Before Ripening: Growth and Expansion
- The Work of Ethylene and Enzymes
- Two Styles of Ripening, Two Ways of Handling
Common Fruits of Temperate Climates: Apples and Pears, Stone Fruits, Berries
- Pome Fruits: Apples, Pears and Relatives
- Stone Fruits: Apricots, Cherries, Peaches, Plums
- Berries, Including Grapes and Kiwi Fruits
- Other Temperate Fruits
Fruits from Warm Climates: Melons, Citrus Fruits, Tropical Fruits and Others
- Melons
- Fruits from Arid Climates: Figs, Dates, and Others
- The Citrus Family: Oranges, Lemons, Grapefruits and Relatives
- Some Common Tropical Fruits
Chapter 8: Flavorings From Plants: Herbs, Spices, Tea, Coffee, Wood Smoke
The Nature of Flavor and Flavorings
- Flavor Is Part Taste, Mostly Smell
- The Evolving World of Taste and Smell
- Flavorings Are Chemical Defenses
- Turning Weapons into Pleasures: Just Add Food
The Chemistry and Qualities of Herbs and Spices
- Most Flavorings Resemble Oils
- The Flavor of A Herb or Spice Is Several Flavors Combined
- Flavor Families: The Terpenes
- Flavor Families: The Phenolics
- Flavor Families: Pungent Chemicals
- Why Pain Can Be Pleasurable
- Herbs, Spices and Health
Handling and Storing Herbs and Spices
- Preserving Aroma Compounds
- Storing Fresh Herbs
- Drying Fresh Herbs
Cooking With Herbs and Spices
- Flavor Extraction
- Marinades and Rubs
- Herbs and Spices as Coatings
- Extracts: Flavored Oils, Vinegars, Alcohols
- Flavor Evolution
- Herbs and Spices as Thickeners
A Survey of Common Herbs
- The Mint Family
- The Carrot family
- The Laurel family
- Other Common Herbs
A Survey of Temperate-Climate Spices
- The Carrot Family
- The Cabbage Family: Mustards, Horseradish, Wasabi
- The Bean Family: Fenugreek and Licorice
- Chillis
- Other Temperate-Climate Spices
A Survey of Tropical Spices
Tea and Coffee
- Caffeine
- Tea, Coffee, and Health
- Water for Making Tea and Coffee
- Tea
- Coffee
Wood Smoke
- The Chemistry of Burning Wood
- Liquid Smoke
Chapter 9: Seeds: Grains, Legumes, And Nuts
Seeds as Food
- Some Definitions
Seeds and Health
- Essential Nutrients and Their Deficiencies
- Valuable Phytochemicals From Seeds
- Problems Caused By Seeds
- Seeds Are Common Food Allergens
- Seeds and Food Poisoning
The Composition and Qualities of Seeds
- Parts of the Seed
- Seed Proteins: Soluble and Insoluble
- Seed Starches: Orderly and Disorderly
- Seed Oils
- Seed Flavors
Handling and Preparing Seeds
- Handling and Storing Seeds
- Sprouts
- Cooking Seeds
The Grains, or Cereals
- Grain Structure and Composition
- Milling and Refining
- Wheat
- Barley
- Rye
- Oats
- Rice
- Maize, or Corn
- Minor Cereals
- Pseudocereals
Legumes: Beans and Peas
- Legume Structure and Composition
- Legumes and Health: The Remarkable Soybean
- The Problem of Legumes and Flatulence
- Bean Flavor
- Bean Sprouts
- Cooking Legumes
- Characteristics of Some Common Legumes
- Soybeans and Their Transformations
Nuts and Other Oil-Rich Seeds
- Nut Structures and Qualities
- The Nutritional Value of Nuts
- Nut Flavor
- Handling and Storing Nuts
- Cooking Nuts
- Characteristics of Some Common Nuts
- Characteristics of Other Oil-Rich Seeds
Chapter 10: Cereal Doughs And Batters: Bread, Cakes, Pastry, Pasta
The Evolution of Bread
- Prehistoric Times
- Greece and Rome
- The Middle Ages
- Early Modern Times
- The Decline and Revival of Traditional Breads
The Basic Structure of Doughs, Batters, and Their Products
- Gluten
- Starch
- Gas Bubbles
- Fats: Shortening
Dough and Batter Ingredients: Wheat Flours
- Kinds of Wheat
- Turning Wheat Into Flour
- Kinds of Flour
- Minor Flour Components
Dough and Batter Ingredients: Yeasts and Chemical Leavenings
- Yeasts
- Baking Powders and Other Chemical Leaveners
Breads
- The Choice of Ingredients
- Preparing the Dough: Mixing and Kneading
- Fermentation, or Rising
- Baking
- Cooling
- The Staling Process; Storing and Refreshing Bread
- Bread Flavor
- Mass-Produced Breads
- Special Kinds of Loaf Breads
- Other Breads: Flat Breads, Bagels, Steamed Breads, Quick Breads, Doughnuts
Thin Batter Foods: Crêpes, Popovers, Griddle Cakes, Cream-Puff Pastry
- Batter Foods
- Crêpes
- Popovers
- Griddle Cakes: Pancakes and Crumpets
- Griddle Cakes: Waffles and Wafers
- Cream Puff Pastry, Pâte à choux
- Frying Batters
Thick Batter Foods: Batter Breads and Cakes
- Batter Breads and Muffins
- Cakes
Pastries
- Pastry Styles
- Pastry Ingredients
- Cooking Pastries
- Crumbly Pastries: Short Pastry, Pâte brisée, Pâte sucrée, Pâte sablée
- Flaky Pastries: American Pie Pastry
- Laminated Pastries: Puff Pastry, Pâte feuilletée
- Leaf Pastries: Strudel, Phyllo
- Bread-Pastry Hybrids: Croissants, Danish Pastries
- Tender Savory Pastry: Hot-water pastry, Pâte à pâté
Cookies
- Cookie Ingredients and Textures
- Making and Keeping Cookies
Pasta, Noodles, and Dumplings
- The History of Pasta and Noodles
- Making Pasta and Noodle Doughs
- Cooking Pasta and Noodles
- Couscous, Dumplings, Spätzle, Gnocchi
- Asian Wheat Noodles and Dumplings
- Asian Starch and Rice Noodles
The History of Sauces In Europe
- Ancient Times
- The Middle Ages: Increasing Refinement and the Principle of Concentration
- Early Modern Sauces: Refined and Concentrated Meat Flavors, Emulsions
- The Classic French System: Carême and Escoffier
- Sauces in Italy: Purees and Meat Juices
- Sauces in England: Gravies and Condiments
- The Twentieth Century: Nouvelle Cuisine
- Post-Nouvelle: Diverse and Innovative Sauces
The Science of Sauces: Flavor and Consistency
- Flavor in Sauces: Taste and Smell
- Sauce Consistency
- The Influence of Consistency on Flavor
Sauces Thickened with Gelatin and Other Proteins
- The Uniqueness of Gelatin
- Extracting Gelatin and Flavor From Meats
- Meat Stocks and Sauces
- Consommé and Clarification with Egg Whites
- Commercial Meat Extracts and Sauce Bases
- Fish and Shellfish Stocks and Sauces
- Other Protein Thickeners
Solid Sauces: Gelatin Jellies and Carbohydrate Jellies
- Jelly Consistency
- Jellies From Meat and Fish: Aspics, Chaude-froides, Boeuf à la mode
- Other Jellies and Gelées
- Manufactured Gelatins
- Carbohydrate Gelling Agents: Agar, Carrageenan, Gellan
Sauces Thickened with Flour and Starch
- The Nature of Starch
- Gelation, Thickening, and Thinning
- Cooling, Further Thickening, and Congealing
- Different Starches and Their Qualities
- The Influence of Other Ingredients on Starch Sauces
- Incorporating Starch Into Sauces: Slurries, Kneaded Butter, Roux
- Starch in Classic French Sauces
- Milk-Based Sauces: Béchamel and Boiled
- Gravy
Sauces Thickened With Plant Particles: Purees
- Plant Particles Are Coarse and Inefficient Thickeners
- Refining The Texture of Purees
- Fruit and Vegetable Purees
- Seeds and Dried Plant Foods: Nuts and Spices as Thickeners
- Complex Mixtures: Indian Curries, Mexican Moles
Sauces Thickened with Droplets of Oil or Water: Emulsions
- The Nature of Emulsions
- Emulsifiers and Stabilizers
- Guidelines for Successful Emulsified Sauces
- Cream and Butter Sauces
- Eggs as Emulsifiers
- Cold Egg Sauces: Mayonnaise
- Hot Egg Sauces: Hollandaise and Béarnaise
- Vinaigrettes
Sauces Thickened with Bubbles: Foams
- Making Foams
- Stabilizing Foams
- Heat-Stabilized Foams: Sabayons
Salt
- The Virtues of Salt
- Salt Production
- Kinds of Salt
- Salt to Taste: Salt Preference
- Salt and Health
Chapter 12: Sugars, Chocolate, and Confectionery
The History of Sugars and Confectionery
- Before Sugar: Honey
- Sugar: Beginnings In Asia
- Early Confectionery in Southwest Asia
- In Europe: A Spice and Medicine
- Confectionery for Pleasure
- A Pleasure for All
- Sugar In Modern Times
- The Nature of Sugars
- Kinds of Sugar
- The Complexities of Sweetness
- Crystallization
- Caramelization
- Sugars and Health
- Sugar Substitutes
- Sugars and Syrups
- Honey
- Tree Syrups and Sugars: Maple, Birch, Palm
- Table Sugar: Cane and Beet Sugars and Syrups
- Corn Syrups, Glucose and Fructose Syrups, Malt Syrup
Sugar Candies and Confectionery
- Setting the Sugar Concentration: Cooking the Syrup
- Setting the Sugar Structure: Cooling and Crystallization
- Kinds of Candies
- Chewing Gum
- Candy Storage and Spoilage
Chocolate
- The History of Chocolate
- Making Chocolate
- The Special Qualities of Chocolate
- The Kinds and Qualities of Chocolate
- Chocolate and Cocoa as Ingredients
- Tempered Chocolate For Coating and Molding
- Chocolate and Health
Chapter 13: Wine, Beer, and Distilled Spirits
The Nature of Alcohol
- Yeasts and Alcoholic Fermentation
- The Qualities of Alcohol
- Alcohol as a Drug: Intoxication
- How The Body Metabolizes Alcohol
- Cooking With Alcohol
- Alcoholic Liquids and Wood Barrels
Wine
- The History of Wine
- Wine Grapes
- Making Wine
- Special Wines
- Storing and Serving Wine
- Enjoying Wine
Beer
- The Evolution of Beer
- Brewing Ingredients: Malt
- Brewing Ingredients: Hops
- Brewing Beer
- Storing and Serving Beer
- Kinds and Qualities of Beer
Asian Rice Alcohols: Chinese Chü and Japanese Sake
- Sweet Moldy Grains
- Starch-Digesting Molds
- Brewing Rice Alcohols
Distilled Spirits
- The History of Distilled Spirits
- Making Distilled Alcohols
- Serving and Enjoying Spirits
- Kinds of Spirits
Vinegar
- An Ancient Ingredient
- The Virtues of Acetic Acid
- The Acetic Fermentation
- Vinegar Production
- Common Kinds of Vinegar
- Balsamic Vinegar
- Sherry Vinegar
Chapter 14: Cooking Methods and Utensil Materials
Browning Reactions and Flavor
- Caramelization
- The Maillard Reactions
- High Temperatures and Dry Cooking Methods
- Drawbacks of the Browning Reactions
Forms of Heat Transfer
- Conduction: Direct Contact
- Convection: Movement in Fluids
- Radiation: The Pure Energy Of Radiant Heat and Microwaves
Basic Methods of Heating Foods
- Grilling and Broiling: Infrared Radiation
- Baking: Air Convection and Radiation
- Boiling and Simmering: Water Convection
- Steaming: Vapor Condensation and Convection
- Pan-Frying and Sauteing: Conduction
- Deep Frying: Oil Convection
- Microwaving: Microwave Radiation
Utensil Materials
- The Different Behaviors of Metals and Ceramics
- Ceramics
- Aluminum
- Copper
- Iron and Steel
- Stainless Steel
- Tin
Chapter 15: The Four Basic Food Molecules
The Four Basic Food Molecules
- Water
- Water Clings Strongly to Itself
- Water is Good At Dissolving Other Substances
- Water and Heat: From Ice to Steam
- Water and Acidity: The pH Scale
Fats, Oils, and Relatives: Lipids
- Lipids Don’t Mix With Water
- The Structure of Fats
- Saturated and Unsaturated Fats, Hydrogenation, and Trans Fatty Acids
- Fats and Heat
- Emulsifiers: Phospholipids, Lecithin, Monoglycerides
Carbohydrates
- Sugars
- Oligosaccharides
- Polysaccharides: Starch, Pectins, Gums
Proteins
- Amino acids and Peptides
- Protein Structure
- Proteins in Water
- Protein Denaturation
- Enzymes
Appendix: A Chemistry Primer:Atoms, Molecules, Energy
Atoms, Molecules, and Bonds
- Atoms and Molecules
- Electrical Imbalance, Reactions, and Oxidation
- Electrical Imbalance and Chemical Bonds
Energy
- Energy Causes Change
- The Nature of Heat and Temperature: Molecular Movement
- Bond Energy
The Phases of Matter
- Solids
- Liquids
- Gases
- Many Food Molecules Can’t Change Phase
- Mixtures of Phases: Solutions, Suspensions, Emulsions, Gels, Foams