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McGee on Food and Cooking Hardback book

McGee on Food and Cooking

by Harold McGee

McGee on Food and Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee on Food and Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original On Food and Cooking was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

9 Used & Rare copies available from £17.24
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Dispatched from the uk. See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture

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The Saint Bookstore
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BRAND NEW FROM THE SAINT BOOKSTORE. See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture

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Paperbackshop
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Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to... See more details about McGee on Food and Cooking

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A Green Hippo
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Please note that deliveries to addresses in the UK and Europe will be in 4-14 business days. Other countries should refer to Alibris standard times. ISBN10: 0340831499. See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture

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Books Express USA
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  • £36.33
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PLEASE NOTE: All books are promptly imported from the UK using DHL or Royal Mail international mail WITH TRACKING NUMBER. Delivery is typically 5-10 working days. Please do not select expedited shipping. Professional and reliable bookseller (est.1987). See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture

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A1Books.com
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DISPATCHED FROM UNITED KINGDOM. NO EXPEDITED SHIPPING! Please note orders are confirmed immediately and may take 2-3 business days to ship. This processing time is in addition to the shipping time. Please allow 10-14 days for delivery. Brand new item. Order now. Selling online since 1995. Order with confidence. Code: G20091121062735D. See more details about McGee on Food and Cooking

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Books Express USA
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  • £39.55
  • Add McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture to your basket

PLEASE NOTE: All books are promptly imported from the UK using DHL or Royal Mail international mail WITH TRACKING NUMBER. Delivery is typically 5-10 working days. Please do not select expedited shipping. Professional and reliable bookseller (est.1987). See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture

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Warwick Books, member IOBA
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Hardcover in glossy decorated boards. Fat 8vo. First printing. From the library of cookbook author and founder of La Varenne cooking school Anne Willan, with her bookplate pasted in on front pastedown. Book is in Near Fine condition, with one lightly bumped corner. No dust jacket. Reading ribbon sewn-in. 884 pp. May require additional postage if shipped other than domestic media mail. Please inquire. See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture

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  • £57.50
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ISBN10: 0340831499. See more details about McGee on Food and Cooking: an Encyclopedia of Kitchen Science, History and Culture