[PDF.67qq] On Food and Cooking: The Science and Lore of the Kitchen

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

[PDF.rc80] On Food and Cooking: The Science and Lore of the Kitchen

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 | #672284 in Books |  Scribner |  1984-11-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  9.18 x1.80 x6.28l, | File type: PDF | 684 pages

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||3 of 3 people found the following review helpful.| The Best!|By B. Bridges|I purchased this book for a course I took last semester. It is incredibly interesting. It's packed with information, but it never delivers it in a dull way. I find myself learning new things all the time as I peek into this book, and it has improved my confidence in the kitchen, as I have a better understanding of "WHY" things do what they do, or foods r|.com |A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs fro

On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as ...

You can specify the type of files you want, for your gadget.On Food and Cooking: The Science and Lore of the Kitchen   |  Harold McGee. I was recommended this book by a dear friend of mine.

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