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Harold McGee, Food & Cooking

· 13 August 2015 |  by Maarten
· Published in: Boeken Maarten
· Tagged with: · ·

Harold McGee, Food & CookingMcGee on Food & Cooking
An Encyclopedia of Kitchen Science, History and Culture

Harold McGee

fiche

Eerste uitgave:
Engels
Hodder & Stoughton, 2004
883 pagina’s, gebonden
isbn: ISBN

Herziene uitgave van:
in het TAAL: On Food and Cooking
Hodder & Stoughton, 1984

Harold McGee’s original On Food and Cooking was widely acclaimed as a masterpiece on publication in 1984. Now completely revised and updated, this encyclopedic book renders the everyday miracles of the kitchen wondrous and fascinating, and sheds light on questions that have puzzled generations of cooks. If you’ve ever wondered why fish goes off quicker than meat; why you’re supposed to leave pancake batter to rest; why chopping onions makes you cry; about the health benefits (or otherwise) of alcohol; why eating chilli gives pain as well as pleasure; how to tell stale eggs from fresh ones; or even which came first, chicken or egg — then this is the book for you.
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