The Book You Wish Your Parents Had Read (and Your Children Will Be Glad That You Did): THE #1 SUNDAY TIMES BESTSELLER On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee is a first class, comprehensive reference book on the science, history and indeed geography of all things food.
Exhaustively researched and clearly written, McGee’s book provides in-depth information on nearly every topic related to the kitchen, from bread to smoking and from proteins to spices.
It gives some of the science behind what happens to food ingredients in the kitchen. Please try again Prime members enjoy fast & free shipping, unlimited streaming of movies and TV shows with Prime Video and many more exclusive benefits.

I read most books twice. Book is in very good condition.

Why does flour thicken a sauce? I've learned a great deal. Definetly worth the read despite having to push through some pages. - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House For understanding what happens when you follow the recipe Why does waiting a few days before boiling your eggs make them easier to peel? Please try againSorry, we failed to record your vote. and for the price it's good enough! Excellent gift for a food lover. Your recently viewed items and featured recommendations It gives some of the science behind what happens to food ingredients in the kitchen. Not a book to read cover to cover but great to dip into and it will answer all your questions and some you didn't think of asking.

Download File Harold Gee Food and Cooking The Science and Lore the Kitchen Scribner (2004) pdf This reference is a must for any cook who wants to know WHY things go right, and wrong, in their food preparation. What makes white and red meat different? This book answers all these questions and many more. very interesting about cheese, i've not read it all so far but many interesting information like the different type of bacterias and names for cheese making, and processes. Why does waiting a few days before boiling your eggs make them easier to peel? If you want to know why your meringue failed or how to fix a broken sauce, this is essential.

Please try againSorry, we failed to record your vote. Why does waiting a few days before boiling your eggs make them easier to peel? Cocinología: La Ciencia de Cocinar I recommend the updated hardcover edition if you can afford it. If you cook for a living ...

Please try againSorry, we failed to record your vote. The Food Lab: Better Home Cooking Through Science For understanding what happens when you follow the recipe Your recently viewed items and featured recommendations

What makes white and red meat different? Arrived as advertised. Why does bread rise?

Ive flicked through and found many references to US terms and measures. Vuelva a intentarloLo sentimos, no hemos podido registrar tu voto.

In order to navigate out of this carousel, please use your heading shortcut key to navigate to the next or previous heading.This shopping feature will continue to load items when the Enter key is pressed. Be prepared to work hard for the knowledge, however. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: The Four Elements of Good Cooking In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.

In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.This shopping feature will continue to load items when the Enter key is pressed. I randomly pick it up and will read a random chapter. I give this book to all of my friends who love to cook. Recommended for anyone interested in science of cooking.

My head chef recommended this book to me and it's great. Excelente libro, me llegó a tiempo, venía en buenas condiciones, el único problema es que venía un poquito doblado de una orilla y no traía una protección... Pero vale la pena :) Please try againSorry, we failed to record your vote. As others have said, this is an excellent book about food and the cooking of food. Vuelva a intentarloLo sentimos, no hemos podido registrar tu voto.