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McGee on Food and Cooking
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Descripción
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,
Or even how to avoid poisoning your guests - then this is the book for you.
The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Harold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. 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.
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,
Or even how to avoid poisoning your guests - then this is the book for you.
The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Harold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. 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.
Ficha técnica - McGee on Food and Cooking
Tipo de producto:
Libro
Páginas/Hojas:
896
Año de edición:
2004
Idioma:
Inglés
Tipo de tapa:
Dura
EAN:
9780340831496
Referencia Abacus:
0919964.17
Editorial:
Hodder & Stoughton
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