Amazon cover image
Image from Amazon.com

On food and cooking : the science and lore of the kitchen / Harold McGee

By: Material type: TextTextPublisher: New York : Scribner, ©2004Edition: completely revised and updatedDescription: x, 884 pages : black & white illustrations, charts ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780684800011
Subject(s): Summary: This book looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking. It is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious
List(s) this item appears in: KEYLINKS READING LISTS
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 641.5 MCG (Browse shelf(Opens below)) Available J155119

Includes bibliographic refences and index

This book looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking. It is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious

There are no comments on this title.

to post a comment.
Share