The Curious Cook by Harold Mcgee
Following his overview of kitchen science and lore, "On Food and Cooking", Henry McGee investigates further the science of everyday cooking. He applies a scrupulous scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods. He examines such questions as why lettuces, avocados and basil turn brown, whether it is preferable to clean mushrooms with a moist cloth instead of rinsing them, and whether hot water freezes faster than cool water. McGee also looks at increased concern about various illnesses in the light of current eating habits. Taking heart disease, cancer and Alzheimer's in turn, he aims to get at the facts underlying the current dietary controversies. His findings are intended to put to rest many time-honoured myths and help readers develop a balanced outlook on diet and health.| SKU | Unavailable |
| ISBN 13 | 9780004126630 |
| ISBN 10 | 0004126637 |
| Title | The Curious Cook |
| Author | Harold Mcgee |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | HarperCollins Publishers |
| Year published | 1992-04-09 |
| Number of pages | 356 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |