Home Bookstores Magazines My Books Book Reviews Book Bytes About Us Help
Bublos.com
Find Books Faster … Buy Books Cheaper, at Bublos
The Web's Favorite Book Price Comparison Site
Alibris Books
Country:    Max. Timeout:       
  Join Bublos   Sign In   
 
 

On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen at Amazon.com


Share this book with other people •
 Link to This PageBublos Link Del.ico.usDel.icio.us 
 Tell a FriendTell a friend about this book 

ISBN: 0684800012 - On Food and Cooking: The Science and Lore of the Kitchen  
Title:On Food and Cooking: The Science and Lore of the Kitchen
Author:Harold McGee
Publisher:Scribner
Type:Book / Hardcover
Publication Date:23 November, 2004
ISBN / ISBN-13:0684800012  /  9780684800011
List Price:$40.00
You Save:$19.83
Your Price:$20.17     Purchase

*  This book is also available, brand-new, from 3rd-party marketplace sellers at Amazon.com, from $15.85.


Check for the same book at these other US book sites:

• [ Abebooks ]   • [ Alibris ]   • [ Barnes & Noble ]   • [ Half.com ]   • [ Powells ]     … or check UK bookstores
 
Editorial Review / Publisher's Information:

Product Description
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 exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Other Items You May Enjoy:
Browse Books From These Related Subjects:
•  All Subjects  ›› Subjects  ›› Cookbooks, Food & Wine  ›› Cooking Education & Reference  ›› Reference  
•  All Subjects  ›› Subjects  ›› Cookbooks, Food & Wine  ›› Cooking Education & Reference  ›› Essays  
•  All Subjects  ›› Subjects  ›› Cookbooks, Food & Wine  ›› Quick & Easy  
•  Cajun & Creole  ›› U.S. Regional  
•  California  
•  Hawaiian  
•  Mid-Atlantic  
•  Midwestern  
•  New England  
•  Northwestern  
•  Soul Food  
•  Southern  
•  Southwestern  
•  Western  
•  All Subjects  ›› Subjects  ›› Cookbooks, Food & Wine  ›› Regional & International  
•  All Subjects  ›› Subjects  ›› Reference  ›› Encyclopedias & Subject Guides  ›› Cooking  


  • International bookstores from Amazon: ›› more online bookstores >  
 
    United States United States Canada Amazon Canada France France Germany Germany Japan Japan Spain Spanish books United Kingdom United Kingdom (UK)


Bookstores  |   Magazines  |   My Books  |   Book Bytes  |   Book Reviews  |   Rare Books  |   Help  |   Privacy  |   Top-Ten Book Lists  |   Tell-a-Friend  |   Bublos Rewards  |   Set Preferences  |   Contact Us  |   My Bookstores  |   Links to Bublos  |   ISBN Validator   |   We Link to You  |   About Bublos  |  


 Copyright © 1999 - 2018 Bublos Inc (CDN). All rights reserved.