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On Food and Cooking: The Science and Lore of the Kitchen
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On Food and Cooking: The Science and Lore of the Kitchen Paperback - 1997

by Harold J. McGee


First line

What better subject for the first chapter than the food with which we all begin our lives?

Details

  • Title On Food and Cooking: The Science and Lore of the Kitchen
  • Author Harold J. McGee
  • Binding Paperback
  • Edition Reprint
  • Pages 704
  • Volumes 1
  • Language ENG
  • Publisher Scribner Book Company, New York
  • Date February 1, 1997
  • Illustrated Yes
  • ISBN 9780684843285 / 0684843285
  • Weight 1.69 lbs (0.77 kg)
  • Dimensions 9.19 x 6.14 x 1.68 in (23.34 x 15.60 x 4.27 cm)
  • Dewey Decimal Code 641.5
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On Food and Cooking
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On Food and Cooking

by McGee, Harold

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On Food and Cooking
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On Food and Cooking

by McGee, Harold

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On Food and Cooking : The Science and Lore of the Kitchen

On Food and Cooking : The Science and Lore of the Kitchen

by Harold McGee

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ISBN 10 / ISBN 13
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Scribner, 1997. Paperback. Acceptable. Disclaimer:A readable copy. All pages are intact, and the cover is intact. Pages can include considerable notes-in pen or highlighter-but the notes cannot obscure the text. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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On Food and Cooking
Stock Photo: Cover May Be Different

On Food and Cooking

by McGee, Harold

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ISBN 10 / ISBN 13
9780684843285 / 0684843285
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On Food and Cooking
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On Food and Cooking

by Harold McGee

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On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen

by McGee, Harold

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On Food and Cooking
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On Food and Cooking

by McGee, Harold

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ISBN 10 / ISBN 13
9780684843285 / 0684843285
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On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen

by Harold McGee

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Reprint edition (Feb. 1, 1997)
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Paperback
ISBN 10 / ISBN 13
9780684843285 / 0684843285
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On Food and Cooking is a unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, or steam. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm (abridged)
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On Food and Cooking
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On Food and Cooking

by McGee, Harold

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Paperback
ISBN 10 / ISBN 13
9780684843285 / 0684843285
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