or Connect
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Reference › The Curious Cook: More Kitchen Science and Lore

The Curious Cook: More Kitchen Science and Lore

This item needs more info! Review It Add To a List
The Curious Cook: More Kitchen Science and Lore
By:
Description:

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."

Details:
DetailValue
AuthorHarold McGee
BindingPaperback
EAN9780020098010
ISBN0020098014
LabelWiley
ManufacturerWiley
PublisherWiley
StudioWiley
TitleThe Curious Cook: More Kitchen Science and Lore
Item Height0.77 inches
Item Length9.28 inches
Item Weight1.14 pounds
Item Width6.28 inches
Languages - Original LanguageEnglish
Languages - PublishedEnglish
NumberOfItems1
NumberOfPages339
Package Height0.79 inches
Package Length9.06 inches
Package Weight1.15 pounds
Package Width6.06 inches
ProductGroupBook
ProductTypeNameABIS_BOOK
PublicationDate1992-04-20
PackageQuantity1
Models:
Model Name/TypeMPNEAN/UPC
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Reference › The Curious Cook: More Kitchen Science and Lore