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Book Description
On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covContinue
Critics
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guardian.co.uk published on Sat, 25 Sep 2010
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Matters of Taste
More and more cooks, and more and more people who like their food (gourmets, gourmands and gastronomes – but please not that appalling neologism, ‘foodies’), are showing an interest in the scientific basis of cooking techniques and the mechanics of t ... (read full critics)
lrb published on Sun, 5 Sep 2010
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Book Details
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- English Books
- Others 684 Pages
- Edition: Consumers Union ed
- ISBN-10: 0890431663
- ISBN-13: 9780890431665
- Publisher: Consumers Union
- Pub date: Jan 01, 1988
- Also available as: Paperback, Hardcover and eBook
- In other languages: other languages
Prices Change currency & sellers
| ISBN | Edition | List | Sale | Seller |
|---|---|---|---|---|
| 9780890431665 | Others | -- | -- | -- |
| Other editions → | ||||
| + 1 copy tradable: → | ||||
Franciuk 
Taste sensation
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee 896pp, Hodder, £30 The Californian Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984, has undergone comp ... (read full critics)