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."
"Sinopsis" puede pertenecer a otra edición de este libro.
"The Curious Cook is an indispensable kitchen companion to conventional teaspoon-of-this, dash-of-that cooking volumes." —Village Voice
"Lively reflections on cooking matters and questions." —The New York Times
"If you like to know what you're doing in the kitchen and be entertained while you find out, you must read this book." —Vogue
The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a "minor masterpiece" by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's disease. Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library.
"Some works are so original they defy classification. Such a book is Harold McGee's The Curious Cook." —Los Angeles Times
"A thoroughly charming and extremely useful new book." —The Washington PostAbout the Author:
Harold McGee earned a B.S. from the California Institute of Technology and a Ph.D. in English from Yale. His first book, On Food and Cooking, won the 1986 Andr Simon Memorial Award. He lives in Palo Alto, California.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Wiley, 1992. Paperback. Estado de conservación: New. Nº de ref. de la librería DADAX0020098014
Descripción Wiley, 1992. Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0020098014
Descripción Wiley, 1992. Paperback. Estado de conservación: New. Nº de ref. de la librería P110020098014
Descripción Wiley. PAPERBACK. Estado de conservación: New. 0020098014 New Condition. Nº de ref. de la librería NEW6.0002873