Verwandte Artikel zu McGee on Food and Cooking: An Encyclopedia of Kitchen...
Inhaltsangabe
'This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.' Samin Nosrat
'A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver
'Quite simply one of the greatest cookery books ever written' - Heston Blumenthal
If you've ever wondered:
Why fish goes off quicker than meat;
How to tell stale eggs from fresh ones;
Why you're supposed to leave pancake batter to rest;
How it is that cheese can possibly have so many different permutations of flavour and texture;
Why chopping onions makes you cry;
Or even how to avoid poisoning your guests - then this is the book for you.
The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Harold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
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Über die Autorin bzw. den Autor
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Hardcover. Zustand: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Artikel-Nr. 6545-9780340831496
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Hardcover. Zustand: Very Good. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Artikel-Nr. 7719-9780340831496
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Zustand: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. rev6478422346
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Zustand: New. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Num Pages: 896 pages, 200 line illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 165 x 64. Weight in Grams: 1574. 2004. hardcover. . . . . Books ship from the US and Ireland. Artikel-Nr. 9780340831496
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Verlag:
Hodder & Stoughton, United Kingdom, 2004
ISBN 10: 0340831499
ISBN 13: 9780340831496
Gebraucht
Paperback
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Paperback. Zustand: Very Good. 'This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.' Samin Nosrat 'A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver 'Quite simply one of the greatest cookery books ever written' - Heston Blumenthal If you've ever wondered: Why fish goes off quicker than meat; How to tell stale eggs from fresh ones; Why you're supposed to leave pancake batter to rest; How it is that cheese can possibly have so many different permutations of flavour and texture; Why chopping onions makes you cry; Or even how to avoid poisoning your guests - then this is the book for you. The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. Harold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR001720810
Anzahl: 1 verfügbar
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Same day dispatch. Lovely copy. Artikel-Nr. 41-QJ33-YA6A
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Artikel-Nr. GB-9780340831496
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MCGEE ON FOOD & COOKING
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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Gebunden. Zustand: New. Everything you ve ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, . Artikel-Nr. 594538268
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