This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific ...Show synopsisThis fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific explanation that examines the history of food, its make-up and its behaviour when it is prepared and cooked. Containing historical and literary anecdotes, it covers all the major food categories, from meat and potatoes to sauce bernaise and champagne. Simple scientific explanations throw light on such mysteries as how to tell stale eggs from fresh, whether searing really seals in flavour and what happens when a cook kneads dough. A chapter on nutrition exposes the fallacies behind food fads, past and present. There is also a section on additives and one on the sensations of taste and smell.Hide synopsis
Description:Fair. Pages have significant wear and cover is damaged. May have...Fair. Pages have significant wear and cover is damaged. May have writing and highlighting throughout. All pages are intact. We ship daily Monday-Friday!
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Description:Fair. Good copy for reading, may have heavy page wear with...Fair. Good copy for reading, may have heavy page wear with writing textual notes highlighting or be an heavily used ex library copy with library markings, stickers or stamps. Dust jacket or accessories may not be included.
Description:Good. 0890431663 Paperback. Minor wear and discoloration on...Good. 0890431663 Paperback. Minor wear and discoloration on cover. Mild corner bump and edge wear. Minor discoloration on end of pages as seen when book is closed. Pages lightly yellowed. Text is clean and binding is tight. * We ship daily! The Free Source Book & Media Exchange (FSME) is owned and operated by the Rogue Valley Metaphysical Library (RVML), which is a 501(C)(3) nonprofit organization.
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Description:Acceptable. No apparent writing/highlighting. Markings/writting...Acceptable. No apparent writing/highlighting. Markings/writting on fore-edges. Binding in good condition, some wear around edges. Minor scuffs and scratches. Blacked out price sticker'(s) on front/back. --Please read our Seller Info and Policies prior to placing your order. Stock photo used.
Description:Acceptable. 1997-Paperback-Used-Acceptable--Shows substantial...Acceptable. 1997-Paperback-Used-Acceptable--Shows substantial shelf-wear which may include some chips and tears on dust jacket (if present) and some yellowing of the pages. May contain old price stickers or their residue, inscriptions or dedications from previous owners in first few pages and remainder marks.-. -Hall Street Books proudly ships from Brooklyn, NY. All orders are processed and shipped within 24 business hours, Mon-Fri. Expedited shipping and tracking available within the US. Hall Street's No-Worry guarantee lets you buy with confidence!
This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference book which I would have returned to many times. I'll be forced to search out another copy. I suspect this book has been kept in poor conditions.
I have the first edition which I bought new when it came out and just love it. I looked for copies for my son and for my friend. They love to cook and are curious about the 'how' and 'why' of it. I found the hard cover on Alibris for half the amount my other favorite local retailer was selling it.
It's full of interesting info lilke why a cut apple turns brown, why egg whites won't whip in a plastic bowl, the origin of foods. What is a 'caper' anyway? The answers are all there.
This is one of those books that cooks, not matter how experienced, really need to have on the shelf.
The science of cooking is something many of us are just not taught in school or by our cooking teachers (parents included!) and someone like Mr McGee makes it easy to learn the basics that will transform anyone into a much better cook, even if its just cooking for one!
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