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| The Curious Cook: More Kitchen Science and Lore | 
 enlarge | Author: Harold Mcgee
Publisher: John Wiley & Sons
Category: Book
Buy Used: $19.99
New (1) Used (11) Collectible (1) from $19.99
Avg. Customer Rating:  13 reviews
Sales Rank: 351932
Media: Paperback
Number Of Items: 1
Pages: 339
Shipping Weight (lbs): 1.2
Dimensions (in): 9.1 x 6.1 x 0.8
ISBN: 0020098014
Dewey Decimal Number: 641.5
EAN: 9780020098010
ASIN: 0020098014
Publication Date: April 20, 1992
Availability: Usually ships in 1-2 business days
Condition: Book has reading curl, minor soiling and price in pencil on inside cover
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| Customer Reviews:
| Showing reviews 11-13 of 13 | | « PREV | | |
 for a course in the chemistry of cooking May 17, 2000
13 out of 19 found this review helpful
This is the perfect basis for a fun course in the chemistry of cooking. Suggest McGee's On Food and Cooking as the real reference for the science of food preparation.
 Interesting and fun, an enjoyable read April 1, 1998
4 out of 18 found this review helpful
The book "the Curious Cook" was interesting because of the little tips and bits of info you read along the way. Enjoyable and fun.
Entertaining for both the professional and amateur "foodie" March 29, 1998
23 out of 24 found this review helpful
How could McGee follow "On Food and Cooking", a bible to those who live and love to cook? He has written a more conversational and humorous book combining cooking lore and practical chemistry to answer a thoughtful cook's questions to "I wonder why...?" His chapters on ices/sorbets and sauces contain essential info I've never found anywhere else. It was too short! When is the sequel being published?
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