On Food and Cooking
The Science and Lore of the Kitchen
Seiten
2004
|
Revised and Updated ed.
Scribner (Verlag)
978-0-684-80001-1 (ISBN)
Scribner (Verlag)
978-0-684-80001-1 (ISBN)
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p
Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appetit magazine and to the Time 100, an annual list of the world's most influential people. He lives in San Francisco.
| Erscheint lt. Verlag | 23.11.2004 |
|---|---|
| Zusatzinfo | illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Schlagworte | Kochen/Kochbuch |
| ISBN-10 | 0-684-80001-2 / 0684800012 |
| ISBN-13 | 978-0-684-80001-1 / 9780684800011 |
| Zustand | Neuware |
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