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The Curious Cook: More Kitchen Science and Lore

4.2/5 ( ratings)

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

Language: English

Pages: 339

Format: Paperback

Publisher: John Wiley & Sons

Release: May 04, 1992

ISBN: 0020098014

ISBN 13: 9780020098010

The Curious Cook: More Kitchen Science and Lore

4.2/5 ( ratings)

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

Language: English

Pages: 339

Format: Paperback

Publisher: John Wiley & Sons

Release: May 04, 1992

ISBN: 0020098014

ISBN 13: 9780020098010

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On Food and Cooking

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by McGee, Harold on 08/11/2004 unknown edition

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

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