Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
"synopsis" may belong to another edition of this title.
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.About the Author:
Harold McGee earned his B.S. from the California Institute of Technology and his doctorate in English Literature from Yale, where he subsequently taught. He now lives in Palo Alto, California, and writes about science.
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Book Description Scribner, 1988. Paperback. Book Condition: New. book. Bookseller Inventory # 0020346212
Book Description Scribner, 1988. Paperback. Book Condition: New. 1st Collier Books ed. Bookseller Inventory # DADAX0020346212
Book Description Scribner 1988-09-27, 1988. Paperback. Book Condition: New. 1st Collier Books ed. 0020346212 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # TM-0020346212
Book Description Scribner, 1988. Paperback. Book Condition: New. Bookseller Inventory # P110020346212