|
| On Food and Cooking: The Science and Lore of the Kitchen | 
 enlarge | Author: Harold Mcgee
Publisher: Scribner
Category: Book
List Price: $40.00
Buy Used: $17.16
You Save: $22.84 (57%)
New (54) Used (36) Collectible (5) from $17.16
Avg. Customer Rating:  173 reviews
Sales Rank: 356
Media: Hardcover
Edition: Rev Upd
Number Of Items: 1
Pages: 896
Shipping Weight (lbs): 3
Dimensions (in): 9.3 x 6.7 x 2
ISBN: 0684800012
Dewey Decimal Number: 641.5
EAN: 9780684800011
ASIN: 0684800012
Publication Date: November 16, 2004
Availability: Usually ships in 1-2 business days
|
| Customer Reviews:
What Happens to What We Cook February 9, 2008
0 out of 1 found this review helpful
This book is a must for anyone wanting the truth about cooking and what we cook. More power to McGee: don't fail to get your library to own a copy and buy one yourself. More good stuff/chapter/$ than most books.
One of the best books on my shelf February 8, 2008
0 out of 1 found this review helpful
For somebody who likes cooking and is interested to improve his skils,and looks for in depth of the processes in the kitchen this is the right textbook.Over that it is a good literature for reading/at least for me/
Excellent book February 8, 2008
0 out of 1 found this review helpful
This book is full of excellent well researched information. We keep it in the kitchen and all of us read from it.
A non-cook book cook book January 24, 2008
If you want to understand why certain combinations of food taste better, or how to cook better in general this book is for you. McGee takes a great deal of time to experiment in the kitchen and understand not only what makes a good recipe but why it does so.
Great source of information January 21, 2008
I gave this book to my daughter as a birthday gift. She enjoys the kitchen and all its related activities. she was very appreciative to receive this book. it gives the information on various foods that sometimes are unknown or difficult to find. It also gives options on how to prepare different foods to make it more pleasing.
|
|
|
| |
