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On Food And Cooking: The Science and Lore of the Kitchen | 
 agrandir | Auteur: Harold J. Mcgee
Créateurs: Harold J. Mcgee, Patricia Dorfman, Justin Greene
Éditeur: Scribner Book Company
Prix de liste: EUR 28,59
Acheter Neuf: EUR 20,87
Vous épargnez: EUR 7,72 (27%)
Neuf (21) D'occasion (3) de EUR 20,87
Classement parmi les ventes: 20810
Média: Relie
Édition: Rev Upd
Pages: 896
Poids (kg): 3
Dimension (cm): 9.3 x 6.7 x 2
ISBN: 0684800012
Code Décimal Dewey: 641.5
EAN: 9780684800011
ASIN: 0684800012
Date de publication: Novembre 15, 2004
Disponibilité: Expedition sous 1 a 2 jours ouvres
Expédition: Livraison internationale disponible
Condition: Expedies des Etats-Unis. Tous les livres sont neuves! Livraison est d'environ 10-14 jours ouvrables.
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Amazon.com
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
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Merlin's Cave | |
