Chapter Cereal Doughs and Batters: Bread, 10 Cakes, Pastry, Pasta Chapter 11 Sauces Chapter Sugars, Chocolate, and 12 Confectionery Chapter 13 Wine, Beer, and Distilled Spirits Chapter Cooking Methods and Utensil 14 Materials Chapter 15 The Four Basic Food Molecules Appendix: A Chemistry Primer Selected References Permissions Acknowledgments Along with many food writers today, I feel a great debt of gratitude to Alan Davidson for the way he brought new substance, scope, and playfulness to our subject On top of that, it was Alan who informed me that I would have to revise On Food and Cooking — before I’d even held the first copy in my hands! At our first meeting in 1984, over lunch, he asked me what the book had to say about fish I told him that I mentioned fish in passing as one form of animal muscle and thus of meat And so this great fish enthusiast and renowned authority on the creatures of several seas gently suggested that, in view of the fact that fish are diverse creatures and their flesh very unlike meat, they really deserve special and extended attention Well, yes, they really ... in passing as one form of animal muscle and thus of meat And so this great fish enthusiast and renowned authority on the creatures of several seas gently suggested that, in view of the fact that...Acknowledgments Along with many food writers today, I feel a great debt of gratitude to Alan Davidson for the way he brought new substance, scope, and playfulness to our subject On top of that, it... revise On Food and Cooking — before I’d even held the first copy in my hands! At our first meeting in 1984, over lunch, he asked me what the book had to say about fish I told him that I mentioned