On Food & Cooking

The Science and Lore of the Kitchen

Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 700-page reference book. 'McGee On Food & Cooking' is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. This book renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh one; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; or why chopping onions makes you cry - then this is the book for you!

Booko found 36 book editions

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Mar, 2007

United States Mar, 2007

United States Mar, 2007

Nov, 2004




New: $137.93








Mar, 2007

Mar, 2006

Nov, 2004

Nov, 2004
New: $70.75

Nov, 2004
New: $67.20

Used: $50.41
Nov, 2004
New: $69.30

Used: $43.56
Oct, 2004

Jan, 2004
New: $351.69

Used: $163.24
Feb, 1997
New: $86.10

Used: $46.40
Nov, 1991
New: $222.93

Used: $29.00
Oct, 1988

Used: $78.13
Sep, 1988

Sep, 1988
New: $54.68

Used: $33.32
Jan, 1988
New: $214.01

Used: $42.60
Sep, 1986
New: $527.21

Used: $98.10
Nov, 1984
New: $151.72

Used: $50.50
Dec, 2013
New: $438.21

Used: $130.29
Nov, 2013
New: $138.14

Mar, 2010

Used: $109.94
Dec, 2009

Sep, 2009
New: $239.21

Used: $169.42

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