McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
by Harold McGee
Editor: Hodder & Stoughton General Division
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McGEE ON FOOD AND KITCHEN is a masterpiece of the gastronomic writing; a rich addictive blend of chemistry, history and anecdote that does not respect greedy or cooking can afford to be withoutMcGEE ON FOODS AND COOKING makes everyday miracles of cooking wonderful and fascinating, to shed light on the issues that have intrigued generations of cooksIf you’ve ever wondered why fish go faster than meat, how to say, stale, fresh eggs; why you’re supposed to leave the pancake batter to rest, and how it’s possible that cheese can eventually have many different combinations of flavor and texture; why chopping onions makes you cry; on the benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; why do you want to eat them?With the century of lights it brings, you can find yourself emerging from medieval cuisineOriginal Harold McGee ON FOOD AND KITCHEN was hailed as a masterpiece on both sides of the Atlantic, and won in 1986 André Simon’s Culinary Book of the Year.Now completely rewritten for a new generation, reflecting the radical changes in science and the resurgence of home cooking over the past two decades, this new book will surprise all those who love food.
Harold McGee – McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture – Free
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