Items related to On Food and Cooking: The Science and Lore of the Kitchen
Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking
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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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- PublisherScribner
- Publication date1997
- ISBN 10 0684843285
- ISBN 13 9780684843285
- BindingPaperback
- Number of pages684
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