On Food and Cooking The Science and Lore of the Kitchen
by Harold McGee
Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Winner of the James Beard KitchenAid Book Award in 2005, and the 2005 IACP Crystal Whisk Award.
CookingRegional & EthnicAmerican
RELEASED1988
PUBLISHERUnwin Hyman
LENGTH683
LANGUAGEEN
On Food and Cooking The Science and Lore of the Kitchen
by Harold McGee
Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Winner of the James Beard KitchenAid Book Award in 2005, and the 2005 IACP Crystal Whisk Award.
CookingRegional & EthnicAmerican
RELEASED1988
PUBLISHERUnwin Hyman
LENGTH683
LANGUAGEEN