Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
An Encyclopedia of Kitchen Science, History and Culture
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Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
- ISBN:
- 9780340831496
- 9780340831496
- Category:
- Cookery / food & drink etc
- Format:
- Hardback
- Publication Date:
- 01-01-2005
- Publisher:
- Hodder & Stoughton
- Country of origin:
- United Kingdom
- Edition:
- 2nd Edition
- Pages:
- 896
- Dimensions (mm):
- 236x160x58mm
- Weight:
- 1.58kg
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