Articoli correlati a On Food and Cooking: The Science and Lore of the Kitchen
Sinossi
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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Book by McGee Harold
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On Food and Cooking
Da: Evergreen Goodwill, Seattle, WA, U.S.A.
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paperback. Condizione: Good. Codice articolo mon0000451747
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On Food and Cooking
Da: ZBK Books, Carlstadt, NJ, U.S.A.
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Condizione: good. Fast & Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy. Codice articolo ZWV.0684843285.G
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On Food and Cooking
Editore:
Scribner (edition Reprint), 1997
ISBN 10: 0684843285
ISBN 13: 9780684843285
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Da: BooksRun, Philadelphia, PA, U.S.A.
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Paperback. Condizione: Fair. Reprint. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way. Codice articolo 0684843285-7-1
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On Food and Cooking : The Science and Lore of the Kitchen
Da: Better World Books, Mishawaka, IN, U.S.A.
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Condizione: Good. Reprint. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 5927860-6
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On Food and Cooking : The Science and Lore of the Kitchen
Da: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Reprint. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 6212958-6
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On Food and Cooking : The Science and Lore of the Kitchen
Da: Better World Books, Mishawaka, IN, U.S.A.
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Condizione: Very Good. Reprint. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo GRP98041067
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On Food and Cooking : The Science and Lore of the Kitchen
Da: Better World Books: West, Reno, NV, U.S.A.
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Condizione: Good. Reprint. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 6212958-6
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On Food and Cooking
Da: HPB-Emerald, Dallas, TX, U.S.A.
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Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_474023346
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On Food and Cooking
Da: HPB-Diamond, Dallas, TX, U.S.A.
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Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_474074041
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On Food and Cooking
Editore:
Prentice Hall (a Pearson Education company), 1997
ISBN 10: 0684843285
ISBN 13: 9780684843285
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Paperback
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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Paperback. Condizione: Good. A kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: - Traditional and modern methods of food production and their influences on food quality - The great diversity of methods by which people in different places and times have prepared the same ingredients - Tips for selecting the best ingredients and preparing them successfully - The particular substances that give foods their flavors, and that give us pleasure - Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Codice articolo 00108655087
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