On Food and Cooking: The Science and Lore of the Kitchen (Revised and Updated edition)

by

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 exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of "On Food and Cooking." He has rewritten ...

On Food and Cooking: The Science and Lore of the Kitchen 2010, Da Jia Chu Ban She

ISBN-13: 9789868597921

Chinese

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On Food And Cooking: The Science And Lore Of The Kitchen 2009, Da Jia Chu Ban She

ISBN-13: 9789868508842

Chinese

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On Food and Cooking: The Science and Lore of the Kitchen 2004, Scribner Book Company, New York, NY

ISBN-13: 9780684800011

Revised and Updated edition

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On Food and Cooking: The Science and Lore of the Kitchen 1997, Scribner Book Company

ISBN-13: 9780684843285

Fireside edition

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On food and cooking : the science and lore of the kitchen 1988, Consumers Union, Mount Vernon, N.Y.

ISBN-13: 9780890431665

Consumers Union edition

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On Food and Cooking: The Science and Lore of the Kitchen 1988, Collier Books

ISBN-13: 9780020346210

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On Food and Cooking: The Science and Lore of the Kitchen 1988, Collins, London

ISBN-13: 9780044402770

New edition

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On Food and Cooking: The Science and Lore of the Kitchen 1986, HarperCollins Publishers Ltd, London

ISBN-13: 9780043060032

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On Food and Cooking: The Science and Lore of the Kitchen 1984, Scribner Book Company

ISBN-13: 9780684181325

Hardcover

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