Items related to On Food and Cooking
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p
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Review:
Gripping prose. The business - more than you want to know about anything edible. -- Mail on Sunday 21st November 2004
It answers every culinary question. This is the definitive, heavyweight reference book for the keen cook. -- Spectator 18th November 2004
It is no exaggeration to call it a masterpiece -- The Times Literary Supplement 18th November 2004
McGee on Food and Cooking carries off the 2004 Standard award. Read this wondrous tome. -- Evening Standard 13th December 2004
About the Author:
It answers every culinary question. This is the definitive, heavyweight reference book for the keen cook. -- Spectator 18th November 2004
It is no exaggeration to call it a masterpiece -- The Times Literary Supplement 18th November 2004
McGee on Food and Cooking carries off the 2004 Standard award. Read this wondrous tome. -- Evening Standard 13th December 2004
Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives near San Francisco.
"About this title" may belong to another edition of this title.
- PublisherHodder & Stoughton Ltd
- Publication date2020
- ISBN 10 0340831502
- ISBN 13 9780340831502
- BindingPaperback
- Rating
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