Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

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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: very good

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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