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argjdcdnnrzsbbwe – Read and download Harold McGee’s book McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture in PDF, EPub, Mobi, Kindle online. Book McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
by Harold McGee

Summary: McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you’ve ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you’re supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests – then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. 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. show more

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Product details Format Hardback | 896 pages Dimensions 158 x 238 x 58mm | 1,580g Publication date 01 Jul 2010 Publisher HODDER & STOUGHTON Publication City/Country United Kingdom Language English Edition Statement 2nd New ed. Illustrations note 200 line illustrations ISBN10 0340831499 ISBN13 9780340831496 Bestsellers rank 90,820

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