The Curious Cook: More Kitchen Science and Lore

by

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

The Curious Cook: More Kitchen Science and Lore 1992, John Wiley & Sons

ISBN-13: 9780020098010

Trade paperback

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The Curious Cook: More Kitchen Science and Lore 1990, North Point Press, San Francisco, CA

ISBN-13: 9780865474529

Hardcover

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