About smells and aromas in cooking and beyond. Where do strange, terrible, and wonderful smells come from? – McGee Harold – Eksmo – 2025 – ISBN 978-5-04-195033-0
About smells and aromas in cooking and beyond. Where do strange, terrible, and wonderful smells come from?
29.99 €
In stock
About smells and aromas in cooking and beyond. Where do strange, terrible, and wonderful smells come from?
29.99 €
Harold McGee, James Beard Award-winning author and leading expert on food and culinary science, presents a sweeping exploration of the long-forgotten world of smell.
In "On Smells and Flavors in Cooking and Beyond," McGee takes us on a sensory journey: from the sulfurous earth formed over four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to your laptop keyboard, where special notes emerge between the keys. We'll smell the ordinary (wet sidewalk and mown grass) and the extraordinary (amber and truffles), the delicious (roses and vanilla), and the provocative (marshes and durians).
McGee introduces us to the actual particles of matter we inhale—the molecules that trigger our perceptions, evoking the citrusy scents of coriander and beer, as well as the medicinal scents of daffodils and sea urchins. Beginning with the origins of these molecules in interstellar space, McGee moves through the scents of our planet, the air and oceans, forests, meadows, and cities, all the way to the scents of incense, perfume, wine, and food.
In "On Smells and Flavors in Cooking and Beyond," McGee takes us on a sensory journey: from the sulfurous earth formed over four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to your laptop keyboard, where special notes emerge between the keys. We'll smell the ordinary (wet sidewalk and mown grass) and the extraordinary (amber and truffles), the delicious (roses and vanilla), and the provocative (marshes and durians).
McGee introduces us to the actual particles of matter we inhale—the molecules that trigger our perceptions, evoking the citrusy scents of coriander and beer, as well as the medicinal scents of daffodils and sea urchins. Beginning with the origins of these molecules in interstellar space, McGee moves through the scents of our planet, the air and oceans, forests, meadows, and cities, all the way to the scents of incense, perfume, wine, and food.
See also:
- All books by the publisher
- All books by the author
- All books in the series Legendary cookbooks