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Inhaltsangabe
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking
Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same authoritative advice for food lovers everywhere in Keys to Good Cooking. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types—translating the modern science of cooking into immediately useful information. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
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Über die Autorinnen und Autoren
Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a column, “The Curious Cook,” for The New York Times. He has been named food writer of the year by Bon Appétit magazine and one of the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.
Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classicOn Food and Cooking: The Science and Lore of the Kitchen, and writes a column, “The Curious Cook,” forThe New York Times. He has been named food writer of the year by Bon Appétitmagazine and one of the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.
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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes
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Penguin Publishing Group, 2012
ISBN 10: 0143122312
ISBN 13: 9780143122319
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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
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Penguin Publishing Group, 2012
ISBN 10: 0143122312
ISBN 13: 9780143122319
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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
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Penguin Publishing Group, 2012
ISBN 10: 0143122312
ISBN 13: 9780143122319
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Penguin Publishing Group, 2012
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ISBN 13: 9780143122319
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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Verlag:
Penguin Publishing Group, 2012
ISBN 10: 0143122312
ISBN 13: 9780143122319
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Kartoniert / Broschiert. Zustand: New. Über den AutorrnrnHarold McGee writes about the science of food and cooking. He s the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a column, The Curious Cook, for The New York Ti. Artikel-Nr. 897438329
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