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Descrizione libro Condizione: new. Codice articolo ba98fff9209963f6010d0b3ca8e34d77
Descrizione libro Condizione: New. In. Codice articolo ria9780340831496_new
Descrizione libro Hardcover. Condizione: new. Hardcover. 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. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780340831496
Descrizione libro Condizione: New. Codice articolo 2429825-n
Descrizione libro Hardcover. Condizione: New. Codice articolo 6666-HCE-9780340831496
Descrizione libro Hardcover. Condizione: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Codice articolo 9780340831496-GDR
Descrizione libro Hardcover. Condizione: Brand New. 896 pages. 9.53x6.50x2.56 inches. In Stock. Codice articolo __0340831499
Descrizione libro HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo GB-9780340831496
Descrizione libro Condizione: New. 2004. Revised and Updated. Hardcover. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Num Pages: 896 pages, 200 line illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 165 x 64. Weight in Grams: 1808. . . . . . Books ship from the US and Ireland. Codice articolo V9780340831496
Descrizione libro Hardcover. Condizione: new. Hardcover. 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. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9780340831496