On Food and Cooking by Harold Mcgee
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the pHarold 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 | 9780684800011 |
| ISBN 10 | 0684800012 |
| Title | On Food and Cooking |
| Author | Harold Mcgee |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Simon & Schuster |
| Year published | 2004-11-23 |
| Number of pages | 884 |
| Prizes | Winner of James Beard Foundation Book Awards (Reference Boty) 2005, Winner of IACP Crystal Whisk Award (Food Reference) 2005, Winner of Gourmand World Cookbook Awards (USA Only) (Special Award) 2004 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |