An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the past two decades. 50,000 first printing. Acknowledgments ix Introduction: Cooking and Science, 1984 and 2004 1(6) Milk and Dairy Products 7(61) Eggs 68(50) Meat 118(61) Fish and Shellfish 179(64) Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices 243(57) A Survey of Common Vegetables 300(50) A Survey of Common Fruits 350(35) Flavorings from Plants: Herbs and Spices, Tea and Coffee 385(66) Seeds: Grains, Legumes, and Nuts 451(64) Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta 515(65) Sauces 580(65) Sugars, Chocolate, and Confectionery 645(68) Wine, Beer, and Distilled Spirits 713(64) Cooking Methods and Utensil Materials 777(15) The Four Basic Food Molecules 792(19) Appendix: A Chemistry Primer 811(8) Selected References 819(16) Index 835