McGee on Food and Cooking

Zusatztext He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth! breadth and clarity. Informationen zum Autor Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California. Klappentext A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year. Vorwort 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. Zusammenfassung 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.

Préface

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.

Auteur
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Texte du rabat

A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year.