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Cooked_ A Natural History of Transformat - Michael Pollan
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2022-02-25 22:45:50
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  • Title Page
  • Contents
  • Dedication
  • Introduction: Why Cook?
  • Cooked: A Natural History of Transformation
    • Part I: Fire
      • I. Ayden, North Carolina
      • II. Cambridge, Massachusetts
      • III. Intermission: A Pig’s Perspective
      • IV. Raleigh, North Carolina
      • V. Wilson, North Carolina
      • VI. Manhattan, Nyc
      • VII. Berkeley, California
      • VIII. Coda: Axpe, Spain
    • Part II: Water
      • I. Step One: Finely Dice Some Onions
      • II. Step Two: Sauté Onions and Other Aromatic Vegetables
      • III. Step Three: Salt the Meat; then Brown it
      • IV. Step Four: Place all the Ingredients in a Covered Pot
      • V. Step Five: Pour the Braising Liquid over the Ingredients
      • VI. Step Six: Simmer, Below the Boil, for a Long Time
      • VII. Step Seven: Remove Pot from Oven. If Necessary, Skim Fat and Reduce Liquid. Bring to the Table and Serve.
    • Part III: Air
      • I. A Great White Loaf
      • II. Thinking Like a Seed
      • III. Coda: Meet Your Wheat
    • Part IV: Earth
      • Ferment I. Vegetable
      • Ferment II. Animal
      • Ferment III. Alcohol
  • Afterword: Hand Taste
  • Appendix I: Four Recipes
    • 1. Fire
    • 2. Water
    • 3. Air
    • 4. Earth
  • Appendix II: A Short Shelf of Books on Cooking
  • Selected Sources
  • Acknowledgments
  • Recently Published
  • Follow Penguin
  • Copyright Page
  • Footnotes
    • Page 42
    • II. Cambridge, Massachusetts
      • Page 61
    • IV. Raleigh, North Carolina
      • Page 70
    • V. Wilson, North Carolina
      • Page 97
    • VII. Berkeley, California
    • II. Step Two: Sauté Onions and Other Aromatic Vegetables
    • V. Step Five: Pour the Braising Liquid over the Ingredients
      • Page 167
    • VI. Step Six: Simmer, Below the Boil, for a Long Time
      • Page 184
      • Page 190
      • Page 191
      • Page 192
    • I. A Great White Loaf
      • Page 220
      • Page 222
      • Page 225
      • Page 250
    • II. Thinking Like a Seed
      • Page 261
      • Page 262
      • Page 264
      • Page 275
      • Page 286
    • Ferment I. Vegetable
      • Page 301
      • Page 313
      • Page 315
      • Page 322
      • Page 324
      • Page 325
      • Page 326
      • Page 327
      • Page 328
      • Page 329
      • Page 330
      • Page 331
      • Page 332
      • Page 335
      • Page 336
    • Ferment II. Animal
      • Page 344
      • Page 349
      • Page 351
      • Page 352
      • Page 362
      • Page 363
      • Page 365
      • Page 366
    • Ferment III. Alcohol
      • Page 374
      • Page 379
      • Page 382
      • Page 383
      • Page 397
      • Page 398
      • Page 400
      • Page 401
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