On Food and Cooking: The Science and Lore of the Kitchen (Revised and Updated)
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Description
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Info
ISBN: 9780684800011
Published Date: November 1, 2004
Publisher: Scribner Book Company
Language: English
Page Count: 884
Size: 9.58" l x 7.02" w x 1.78" h
Category
Cooking, Food & Wine
Subject
Reference