On food and cooking the science and lore of the kitchen /
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...
| Main Author: | McGee, Harold. |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Scribner,
2004.
|
| Physical Description: |
x, 884 pages : illustrations ; 24 cm. |
| Edition: | Completely rev. and updated. |
| Subjects: | |
| Online Access: |
Sample text Table of contents Contributor biographical information Publisher description |
Sample text
Table of contents
Contributor biographical information
Publisher description
Table of contents
Contributor biographical information
Publisher description
CMU Main Books 3rd Floor
| Location | Call Number: | Status |
|---|---|---|
| CMU Main Books 3rd Floor | TX651 .M27 2004 |
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