Food & Cooking
Try adding more expensive seafood or steak to pasta or rice to help make smaller, more affordable portions go further, like in our Creole jambalaya, our smoked salmon pasta, or our creamy steak fettuccine. It’s all about the way you use the protein that matters, not avoiding them altogether. Throughout “On Food and Cooking”, McGee manages to cover a huge range of foods, from raw ingredients like fruits, vegetables, and eggs, to more complex creations such as sauces, breads, pastries, and candies. While discussing each subject, McGee does not limit himself to the physical properties of the food at hand, or even how to prepare it. Instead, there are entire pages of historical and scientific context, giving a complete picture of each topic being covered.
- The company sells dried larvae, as well as two larvae-based protein powders and a cooking oil.
- These tables assume crafted dishes will