On Food and Cooking
NB: This is a secondhand book in very good condition. See our FAQs for more information. Photo is of the actual book - please note wear and tear. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Harold McGee
Format: Hardback
Remarks on Condition :
On Food and Cooking is a book by Harold McGee, published by Scribner in 2004. It is a revised edition of the original book from 1984, which was a landmark work of culinary science and history. The book explains the chemistry, physics, biology, and history of food and cooking, and how they affect the taste, texture, appearance, and nutrition of food. The book covers topics such as milk, eggs, meat, fish, vegetables, fruits, grains, bread, cheese, wine, beer, coffee, tea, spices, and more. The book also includes illustrations, diagrams, and a bibliography., Condition Remarks: Very Good, , No dustjacket, Pages intact, no marks, notes or highlighting, ,
Author: Harold McGee
Format: Hardback
Remarks on Condition :
On Food and Cooking is a book by Harold McGee, published by Scribner in 2004. It is a revised edition of the original book from 1984, which was a landmark work of culinary science and history. The book explains the chemistry, physics, biology, and history of food and cooking, and how they affect the taste, texture, appearance, and nutrition of food. The book covers topics such as milk, eggs, meat, fish, vegetables, fruits, grains, bread, cheese, wine, beer, coffee, tea, spices, and more. The book also includes illustrations, diagrams, and a bibliography., Condition Remarks: Very Good, , No dustjacket, Pages intact, no marks, notes or highlighting, ,
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Photo is of the actual book - please note wear and tear. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Harold McGee
Format: Hardback
Remarks on Condition :
On Food and Cooking is a book by Harold McGee, published by Scribner in 2004. It is a revised edition of the original book from 1984, which was a landmark work of culinary science and history. The book explains the chemistry, physics, biology, and history of food and cooking, and how they affect the taste, texture, appearance, and nutrition of food. The book covers topics such as milk, eggs, meat, fish, vegetables, fruits, grains, bread, cheese, wine, beer, coffee, tea, spices, and more. The book also includes illustrations, diagrams, and a bibliography., Condition Remarks: Very Good, , No dustjacket, Pages intact, no marks, notes or highlighting, ,
Author: Harold McGee
Format: Hardback
Remarks on Condition :
On Food and Cooking is a book by Harold McGee, published by Scribner in 2004. It is a revised edition of the original book from 1984, which was a landmark work of culinary science and history. The book explains the chemistry, physics, biology, and history of food and cooking, and how they affect the taste, texture, appearance, and nutrition of food. The book covers topics such as milk, eggs, meat, fish, vegetables, fruits, grains, bread, cheese, wine, beer, coffee, tea, spices, and more. The book also includes illustrations, diagrams, and a bibliography., Condition Remarks: Very Good, , No dustjacket, Pages intact, no marks, notes or highlighting, ,
On Food and Cooking
$50.00