McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. This item is unavailable.
16,497 ratings by Goodreads
Language: English
Published by Hodder & Stoughton, 2004
- Hardcover
- Used
Seller: Mooney's bookstore, Den Helder, NetherlandsMooney's bookstore
4-star seller
AbeBooks seller since June 10, 2024
Unavailable
Hardcover
Condition: Used - Very good
US$ 93.09
Seller Inventory # E-9780340831496-2-2
- Title
- McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
- Author
- Mcgee, Harold
- Publisher
- Hodder & Stoughton
- Publication year
- 2004
- Condition
- Very good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0340831499
- ISBN 13
- 9780340831496
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.
"Synopsis" may belong to another edition of this title.
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.
"About the title" may belong to another edition of this title.
Search results for McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
There are 18 more copies of this bookView all results