On food and cooking : the science and lore of the kitchen / Harold McGee.

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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they'r...

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Bibliographic Details
Main Author: McGee, Harold
Language:English
Published: New York : Scribner, 2004.
Edition:Completely revised and updated.
Subjects:
Cooking.
Food.
Physical Description:x, 884 pages : illustrations ; 24 cm
Format: Book

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