McGee: On Food & Cooking - Kitchen Science, History and Culture
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When Harold McGee first released On Food and Cooking in 1984, it was immediately dubbed a masterpiece and has since held its place among the great works of the culinary arts. This edition is completely revised and updated. With an encyclopedia-like structure, the 884 pages contain invaluable knowledge.
"A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single 'recipe' in it, I think it's one of the most important food books ever written"
"Never before has so much information been made so approachable. Pour anyone remotely interested in food Harold McGee's brilliant reworking of his original masterpiece must go down as one of the greatest cookery books ever written"
"One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food writers"
Hardback - 884 pages.
ISBN - 978-0340831496
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