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About food and cooking. The science of food variety and flavor combinations

29.99 €
In stock
About food and cooking. The science of food variety and flavor combinations
29.99 €
In basket
The book On Food and Cooking pioneered the way in which the scientific and culinary sides of foods and cooking processes were befriended, and helped birth the culinary movement known as "molecular gastronomy." Although other books have been written about cooking, Harold McGee's book remains unsurpassed in its accuracy, clarity, and thoroughness of explanation, as well as the intriguing way in which science is combined with the historical evolution of foods and cooking methods. "On Food and Cooking" is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of food. It will delight and fascinate anyone who has ever cooked, savored, or been interested in food.
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