McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

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( 11.716 valoraciones por Goodreads )
 
9780340831496: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
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He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. * Observer * if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. * Christopher Hirst, Independent * Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. * Bee Wilson, Sunday Telegraph * There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. * Paul Levy, TLS * It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. * Spectator *

Reseña del editor:

McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

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McGee, Harold
Publicado por Hodder & Stoughton General Division (2004)
ISBN 10: 0340831499 ISBN 13: 9780340831496
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Descripción Hodder & Stoughton General Division, 2004. Condición: New. 2004. Revised and Updated. Hardcover. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Num Pages: 896 pages, 200 line illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 165 x 64. Weight in Grams: 1808. . . . . . . Nº de ref. del artículo: V9780340831496

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Harold McGee
Publicado por Hodder Stoughton General Division, United Kingdom (2010)
ISBN 10: 0340831499 ISBN 13: 9780340831496
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Descripción Hodder Stoughton General Division, United Kingdom, 2010. Hardback. Condición: New. 2nd New ed.. Language: English . Brand New Book. McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you ve ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you re supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee s original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. Nº de ref. del artículo: AA69780340831496

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Harold McGee
Publicado por Hodder and Stoughton General Division (2004)
ISBN 10: 0340831499 ISBN 13: 9780340831496
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Descripción Hodder and Stoughton General Division, 2004. HRD. Condición: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. del artículo: GB-9780340831496

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Harold Mcgee (author)
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Descripción Hodder & Stoughton 2004-11-08, London, 2004. hardback. Condición: New. Nº de ref. del artículo: 9780340831496

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Harold McGee
Publicado por Hodder Stoughton General Division, United Kingdom (2010)
ISBN 10: 0340831499 ISBN 13: 9780340831496
Nuevo Tapa dura Cantidad disponible: 10
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Book Depository International
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Descripción Hodder Stoughton General Division, United Kingdom, 2010. Hardback. Condición: New. 2nd New ed.. Language: English . Brand New Book. McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you ve ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you re supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee s original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. Nº de ref. del artículo: AA69780340831496

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Harold McGee
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Descripción Hodder & Stoughton General Division. Hardback. Condición: New. New copy - Usually dispatched within 2 working days. Nº de ref. del artículo: B9780340831496

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Harold Mcgee
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Descripción Hodder & Stoughton, 2004. Hardcover. Condición: New. Nº de ref. del artículo: 269160

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Harold McGee
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Descripción Hodder & Stoughton Ltd, 2004. Condición: New. Nº de ref. del artículo: EH9780340831496

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Descripción Condición: New. Bookseller Inventory # ST0340831499. Nº de ref. del artículo: ST0340831499

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Harold Mcgee
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Descripción Hodder & Stoughton, 2004. Condición: New. book. Nº de ref. del artículo: ria9780340831496_rkm

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