[PDF.74do] On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen

[PDF.zg82] On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking:  Harold McGee epub
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 | #188403 in Books |  Scribner |  1984-11-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  9.18 x1.80 x6.28l, | File type: PDF | 684 pages

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||2 of 2 people found the following review helpful.| Belongs on everyone's book shelf.|By jlockley|If you cook, eat, farm, shop or just read magazines and papers on food, you need this. McGee explains why eggs get hard, how not to ruin meats, what heat does to food. It's food geekery for un sciency people. Not just a recipe collection, but reader or reference book chock a block full of explanations on how food works and instructi

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as ...

You easily download any file type for your gadget.On Food and Cooking: The Science and Lore of the Kitchen   |  Harold McGee. A good, fresh read, highly recommended.

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