The Curious Cook by Harold Mcgee
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."Harold McGee is a world-renowned expert on food and cookery science. He has published two prize-winning books, On Food and Cooking and The Curious Cook, as well as numerous articles and reviews, and has studied science and literature at Caltech and Yale. He currently resides in San Francisco.
| SKU | Unavailable |
| ISBN 13 | 9780020098010 |
| ISBN 10 | 0020098014 |
| Title | The Curious Cook |
| Author | Harold Mcgee |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | John Wiley & Sons Inc |
| Year published | 1992-05-04 |
| Number of pages | 352 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |