McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
An encyclopedia of kitchen science, history and culture
Omschrijving
A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book
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