On food and cooking : the science and lore of the kitchen /
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what...
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Scribner,
2004.
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| Edition: | Completely revised and updated. |
| Subjects: |
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