McGee, Harold
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
- ISBN 13:
- 9780340831496
- author:
- McGee, Harold
- format:
- HardBack
- publisher:
- Hodder & Stoughton
- language:
- English
- Publication Year:
- 2004
- Pages:
- 896
- Dimensions:
- 23.5 x 16.8 x 6.2 centimetres (1
- Genre:
- Food & Drink / Cookery
- Condition:
- New
- Availability:
- Item usually sent within 10 working days
Description
Harold McGee's comprehensive guide to the science and culture of food and cooking is a must-have for anyone serious about understanding the kitchen. This in-depth encyclopedia explores the chemistry, history, and anecdotes behind everyday cooking phenomena, shedding light on long-standing mysteries and everyday miracles.
From the science behind why fish spoils faster than meat, to the secrets of selecting the freshest eggs and understanding the complex world of cheese, McGee On Food And Cooking is the ultimate reference for anyone looking to unlock the full potential of their kitchen. With its unique blend of science, history, and anecdote, this book will transform your understanding of the culinary world and leave you feeling enlightened.
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