On Food and Cooking: The Science and Lore of the Kitchen
Immediately following its hardcover publication in 1984, "On Food and Cooking" was hailed by dozens of reviewers--among them Julia Child, Mimi Sheraton, and M.F.K. Fisher--as an indisputed classic of great gastronomic writing. This treasure house of a volume has established itself with all food lovers, chefs, and armchair scientists as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book.
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Review: On Food and Cooking: The Science and Lore of the KitchenUser Review - Diana - Goodreads
Very comprehensive book for the average person who is really into food. It goes into the historical and scientific background of various foods. The writing style is easy to follow, so there's no ... Read full review
Review: On Food and Cooking: The Science and Lore of the KitchenUser Review - Ebookwormy - Goodreads
This book fascinates me. McGee examines the processes of cooking from the perspective of a scientist. He tells you the history of food, it's nutritional content, how it was made, how it is made today ... Read full review
Authoring A Discipline: Scholarly Journals and the Post-world War Ii ...
Maureen Daly Goggin
No preview available - 2000