McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Mcgee, Harold
ISBN 10: 0340831499 ISBN 13: 9780340831496
Verlag: Hodder & Stoughton, 2004
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Hardcover
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Beschreibung
Beschreibung:
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. Bestandsnummer des Verkäufers rev6478422346
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.
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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Bibliografische Details
Titel: McGee on Food and Cooking: An Encyclopedia ...
Verlag: Hodder & Stoughton
Erscheinungsdatum: 2004
Einband: Hardcover
Zustand: Very Good
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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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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 & 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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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Artikel-Nr. GB-9780340831496
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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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McGee on Food and Cooking
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Zustand: New. pp. 896. Artikel-Nr. 5308271
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McGee on food and cooking : an encyclopedia of kitchen science, history and culture
Verlag:
London : Hodder & Stoughton, 2004
ISBN 10: 0340831499
ISBN 13: 9780340831496
Gebraucht
Hardcover
Erstausgabe
Anbieter: MW Books, New York, NY, USA
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1st edition. Near fine copy in the original colour-printed boards. Spine bands and panel edges very slightly dulled. Remains particularly well-preserved overall; tight, bright, clean and strong. Physical description: x, 884p : ill. ; 24 cm. Subjects: Food; Encyclopedias; Cookery. 1 Kg. Artikel-Nr. 441612
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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Hardcover. Zustand: Brand New. 896 pages. 9.53x6.50x2.56 inches. In Stock. Artikel-Nr. __0340831499
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
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Buch. Zustand: Neu. Neuware - '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 BlumenthalIf 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. Artikel-Nr. 9780340831496
Anzahl: 2 verfügbar