McGee on Food and Cooking
An Encyclopedia of Kitchen Science, History and Culture
(Sprache: Englisch)
McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.
McGEE ON FOOD AND COOKING renders the everyday miracles of the...
McGEE ON FOOD AND COOKING renders the everyday miracles of the...
Jetzt vorbestellen
versandkostenfrei
Buch (Gebunden)
44.03 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
Produktdetails
Produktinformationen zu „McGee on Food and Cooking “
Klappentext zu „McGee on Food and Cooking “
McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. 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; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.
Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. 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.
Autoren-Porträt von Harold McGee
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
Bibliographische Angaben
- Autor: Harold McGee
- 2004, 896 Seiten, Maße: 23,6 cm, Gebunden, Englisch
- Verlag: Hodder & Stoughton
- ISBN-10: 0340831499
- ISBN-13: 9780340831496
- Erscheinungsdatum: 08.08.2018
Sprache:
Englisch
Pressezitat
It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. Spectator
Kommentar zu "McGee on Food and Cooking"
Schreiben Sie einen Kommentar zu "McGee on Food and Cooking".
Kommentar verfassen