2004. Revised and Updated. Hardcover. 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: 1808. . . . . .

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Bibliographic Details

Title: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Publisher: Hodder & Stoughton
Publication Date: 2004
Language: English
ISBN 10: 0340831499
ISBN 13: 9780340831496
Binding: Hardcover
Condition: New

About this title

Synopsis

A masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.

About the Author

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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Kennys.ie is the largest exporter of books from Ireland currently exporting to approximately 100 countries around the world. Kennys Bookshop houses hundreds of thousands of books and specialises in collection development and library services, supplying booksellers and state and university libraries on a global scale including the U.S.A.,Japan and Europe. Kennys.ie is Ireland's Largest Online Bookshop.

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Kennys Bookshop and Art Galleries Ltd.
Liosban Industrial Estate, Tuam Road, Galway, Ireland

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