On food and cooking
Subtitle: the science and lore of the kitchen
By: Harold McGee.
Edition: 1st Collier Books ed.
Publisher: Collier Books
Published: 1988
Place of publication: New York
Language: eng
Number of pages: 684
Subjects: Cookery; Food
Description: Examines the science of cooking including the nature of fermentation, the rise of chemical additives, the structure and qualities of meat, and the development of sauces.
Notes: Bibliography: p. 638-652.
Originally published: New York : Scribner, 1984.
Includes index.