Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
"synopsis" may belong to another edition of this title.
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.About the Author:
Harold McGee earned his B.S. from the California Institute of Technology and his doctorate in English Literature from Yale, where he subsequently taught. He now lives in Palo Alto, California, and writes about science.
"About this title" may belong to another edition of this title.
Book Description Book Condition: good. 1021 Gramm. Bookseller Inventory # M00004126572-G
Book Description Harper Collins, 1991. Book Condition: Good. New Ed. N/A. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP61758677
Book Description Harper Collins 1991-01-01, 1991. Hardcover. Book Condition: Fair. New Ed. 0004126572 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # POTM-0004126572