McGee on food & cooking : an encyclopedia of kitchen science, history and culture
McGee, Harold2004
Book
'McGee on Food and Cooking' is a blend of chemistry, history and anecdote which renders the everyday miracles of the kitchen wondrous and fascinating. This new edition reflects the seismic shifts in science and upsurge in home cooking over the past two decades.
Main title:
McGee on food & cooking : an encyclopedia of kitchen science, history and culture / Harold McGee ; illustrated by Patricia Dorfman, Justin Greene and Ann McGee.
Edition:
Rev. and updated [ed.].
Imprint:
London : Hodder & Stoughton, 2004.
Collation:
x, 884 p. : ill. ; 24 cm.
Notes:
Previous ed.: published as On food and cooking. New York: Scribner, 1984.Includes bibliographical references (p. 819-833) and index.
ISBN:
9780340831496 (hbk)
Dewey class:
641.303
Language:
English
Added title:
Subject:
BRN:
214596