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Your Price: $ 29.95
Item Number: 10433
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Circa: 1984
Condition: As New
Type: Hardbound
Publisher: Scribner's Sons
Author: Harold McGee
Pages: 684
ISBN: 0684181320
NOT a cookbook, but a great reference for figuring out why your sauce was flat or your cake didn't rise, On Food and Cooking: Science and Lore of the Kitchen delivers an in-depth discussion of table ingredients and their interactions with our bodies.
The 684-page hardbound book was compiled by Harold McGee and published by Scribner's Sons in 1984.
Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, the author explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk.
With more than 300 illustrations, including extraordinary photos of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored or wondered about food!
Both the book and its dust jacket are in As New condition with no apparent defects, inside or out!
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