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100%: Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen (ISBN: 9789868597921) 2010, Da Jia Chu Ban She, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
100%: Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen Author (ISBN: 9781416556374) in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: McGee, Harold: On Food and Cooking: the Science and Lore of the Kitchen (ISBN: 2900684800010) in Englisch.
Nur diese Ausgabe anzeigen…
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100%: MCGEE, HAROLD: ON FOOD AND COOKING - The Science and Lore of the Kitchen (ISBN: 9780739460375) Scribners, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
95%: McGee, Harold: On Food and Cooking: On Food and Cooking Author (ISBN: 9780684800011) in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
90%: McGee, Harold: On food and cooking: The science and lore of the kitchen (ISBN: 9783332722918) Urania, Leipzig, Deutschland, in Deutsch.Nur diese Ausgabe anzeigen…
90%: Harold J. Mcgee: On Food And Cooking: The Science and Lore of the Kitchen (ISBN: 9780020346210) in Englisch.Nur diese Ausgabe anzeigen…
87%: McGee, Harold: On Food And Cooking: The Science And Lore Of The Kitchen (Chinese Edition) (ISBN: 9789868508842) Da Jia Chu Ban She, Taschenbuch.Nur diese Ausgabe anzeigen…
86%: Harold J McGee: On Food and Cooking: The Science and Lore of the Kitchen by 2004-11-23) (ISBN: 8601404475788) 2004, Scribner Book Company, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
86%: Harold McGee: On Food and Cooking: Das Standardwerk der Küchenwissenschaft (ISBN: 9780004126579) 1991, Harper Collins, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
![[ ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN (REVISED AND UPDATED) ] (AUTHOR ) Nov-16-2004 Hardcover](/c-8601400341049-0.jpg){kind=small}
85%: Harold J. McGee: [ ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN (REVISED AND UPDATED) ] (AUTHOR ) Nov-16-2004 Hardcover (ISBN: 8601400341049) 2004, Scribner Book Company 2004, Broschiert.Nur diese Ausgabe anzeigen…
On Food and Cooking: The Science and Lore of the Kitchen
16 Angebote vergleichen
| Preise | 2013 | 2014 | 2015 | 2019 |
|---|---|---|---|---|
| Schnitt | € 49,08 | € 70,44 | € 52,85 | € 37,74 |
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1
On Food and Cooking: The Science and Lore of the Kitchen (Chinese Edition) (2010)
EN PB NWISBN: 9789868597921 bzw. 9868597927, in Englisch, 328 Seiten, Da Jia Chu Ban She, Taschenbuch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, suebpp.
Paperback. Pub Date: 2010 Pages: 360 Language: Traditional Chinese Publisher: everybody Press you know ... why Puffs French cabbage? And why is called nun's fart? Mayonnaise. oil and vinegar sauce. by 1:3 water solution with oil. but why the performance of the finished product a big difference? The high altitudes cake baking. and What is the difference between baking method in the plains? Why pampered grape vines. but produced no best wine? Why there is high concentration of wines and spirits. tears or legs of this strange phenomenon? Unlike to nourish human growth milk eggs meat fish. is also different from the ingredients and changes of the earliest human fruits and vegetables. cereals. pasta. sauces. desserts. drinks. etc.. and show out an astonishing fact: they are an ever-changing attitude presents a human. a significant leap forward in the history of the evolution of i... Paperback, Label: Da Jia Chu Ban She, Da Jia Chu Ban She, Produktgruppe: Book, Publiziert: 2010-03-01, Studio: Da Jia Chu Ban She, Verkaufsrang: 6980502.
Von Händler/Antiquariat, suebpp.
Paperback. Pub Date: 2010 Pages: 360 Language: Traditional Chinese Publisher: everybody Press you know ... why Puffs French cabbage? And why is called nun's fart? Mayonnaise. oil and vinegar sauce. by 1:3 water solution with oil. but why the performance of the finished product a big difference? The high altitudes cake baking. and What is the difference between baking method in the plains? Why pampered grape vines. but produced no best wine? Why there is high concentration of wines and spirits. tears or legs of this strange phenomenon? Unlike to nourish human growth milk eggs meat fish. is also different from the ingredients and changes of the earliest human fruits and vegetables. cereals. pasta. sauces. desserts. drinks. etc.. and show out an astonishing fact: they are an ever-changing attitude presents a human. a significant leap forward in the history of the evolution of i... Paperback, Label: Da Jia Chu Ban She, Da Jia Chu Ban She, Produktgruppe: Book, Publiziert: 2010-03-01, Studio: Da Jia Chu Ban She, Verkaufsrang: 6980502.
2
On Food and Cooking: The Science and Lore of the Kitchen (Chinese Edition) (2010)
EN PB USISBN: 9789868597921 bzw. 9868597927, in Englisch, 328 Seiten, Da Jia Chu Ban She, Taschenbuch, gebraucht.
Neu ab: $22.90 (7 Angebote)
Gebraucht ab: $49.78 (6 Angebote)
Zu den weiteren 13 Angeboten bei Amazon.com
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, -Daily Deals-.
Paperback. Pub Date: 2010 Pages: 360 Language: Traditional Chinese Publisher: everybody Press you know ... why Puffs French cabbage? And why is called nun's fart? Mayonnaise. oil and vinegar sauce. by 1:3 water solution with oil. but why the performance of the finished product a big difference? The high altitudes cake baking. and What is the difference between baking method in the plains? Why pampered grape vines. but produced no best wine? Why there is high concentration of wines and spirits. tears or legs of this strange phenomenon? Unlike to nourish human growth milk eggs meat fish. is also different from the ingredients and changes of the earliest human fruits and vegetables. cereals. pasta. sauces. desserts. drinks. etc.. and show out an astonishing fact: they are an ever-changing attitude presents a human. a significant leap forward in the history of the evolution of i... Paperback, Label: Da Jia Chu Ban She, Da Jia Chu Ban She, Produktgruppe: Book, Publiziert: 2010-03-01, Studio: Da Jia Chu Ban She, Verkaufsrang: 7789761.
Von Händler/Antiquariat, -Daily Deals-.
Paperback. Pub Date: 2010 Pages: 360 Language: Traditional Chinese Publisher: everybody Press you know ... why Puffs French cabbage? And why is called nun's fart? Mayonnaise. oil and vinegar sauce. by 1:3 water solution with oil. but why the performance of the finished product a big difference? The high altitudes cake baking. and What is the difference between baking method in the plains? Why pampered grape vines. but produced no best wine? Why there is high concentration of wines and spirits. tears or legs of this strange phenomenon? Unlike to nourish human growth milk eggs meat fish. is also different from the ingredients and changes of the earliest human fruits and vegetables. cereals. pasta. sauces. desserts. drinks. etc.. and show out an astonishing fact: they are an ever-changing attitude presents a human. a significant leap forward in the history of the evolution of i... Paperback, Label: Da Jia Chu Ban She, Da Jia Chu Ban She, Produktgruppe: Book, Publiziert: 2010-03-01, Studio: Da Jia Chu Ban She, Verkaufsrang: 7789761.
3
On Food and Cooking: The Science and Lore of the Kitchen (Chinese Edition) (2010)
EN PB NWISBN: 9789868597921 bzw. 9868597927, in Englisch, 328 Seiten, Da Jia Chu Ban She, Taschenbuch, neu.
Neu ab: $22.90 (7 Angebote)
Gebraucht ab: $49.78 (6 Angebote)
Zu den weiteren 13 Angeboten bei Amazon.com
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, suebpp.
Paperback. Pub Date: 2010 Pages: 360 Language: Traditional Chinese Publisher: everybody Press you know ... why Puffs French cabbage? And why is called nun's fart? Mayonnaise. oil and vinegar sauce. by 1:3 water solution with oil. but why the performance of the finished product a big difference? The high altitudes cake baking. and What is the difference between baking method in the plains? Why pampered grape vines. but produced no best wine? Why there is high concentration of wines and spirits. tears or legs of this strange phenomenon? Unlike to nourish human growth milk eggs meat fish. is also different from the ingredients and changes of the earliest human fruits and vegetables. cereals. pasta. sauces. desserts. drinks. etc.. and show out an astonishing fact: they are an ever-changing attitude presents a human. a significant leap forward in the history of the evolution of i... Paperback, Label: Da Jia Chu Ban She, Da Jia Chu Ban She, Produktgruppe: Book, Publiziert: 2010-03-01, Studio: Da Jia Chu Ban She, Verkaufsrang: 7789761.
Von Händler/Antiquariat, suebpp.
Paperback. Pub Date: 2010 Pages: 360 Language: Traditional Chinese Publisher: everybody Press you know ... why Puffs French cabbage? And why is called nun's fart? Mayonnaise. oil and vinegar sauce. by 1:3 water solution with oil. but why the performance of the finished product a big difference? The high altitudes cake baking. and What is the difference between baking method in the plains? Why pampered grape vines. but produced no best wine? Why there is high concentration of wines and spirits. tears or legs of this strange phenomenon? Unlike to nourish human growth milk eggs meat fish. is also different from the ingredients and changes of the earliest human fruits and vegetables. cereals. pasta. sauces. desserts. drinks. etc.. and show out an astonishing fact: they are an ever-changing attitude presents a human. a significant leap forward in the history of the evolution of i... Paperback, Label: Da Jia Chu Ban She, Da Jia Chu Ban She, Produktgruppe: Book, Publiziert: 2010-03-01, Studio: Da Jia Chu Ban She, Verkaufsrang: 7789761.
4
On Food and Cooking - The Science and Lore of the Kitchen (1984)
~EN NW EB DLISBN: 9781416556374 bzw. 1416556370, vermutlich in Englisch, Scribner, neu, E-Book, elektronischer Download.
On Food and Cooking: 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. Englisch, Ebook.
5
On Food and Cooking (2007)
EN NW EB DLISBN: 9781416556374 bzw. 1416556370, in Englisch, Simon & Schuster, Vereinigte Staaten von Amerika, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Versandkostenfrei, Download.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
6
On Food and Cooking: The Science and Lore of the Kitchen Harold McGee Author (1984)
~EN NW EB DLISBN: 9781416556374 bzw. 1416556370, vermutlich in Englisch, Scribner, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy. Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy. Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
7
On Food and Cooking: The Science and Lore of the Kitchen (2007)
EN NW EB DLISBN: 9781416556374 bzw. 1416556370, in Englisch, 908 Seiten, Scribner, neu, E-Book, elektronischer Download.
Lieferung aus: Kanada, E-Book zum Download, Versandkostenfrei.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Kindle Edition, Ausgabe: Rev Upd, Format: Kindle eBook, Label: Scribner, Scribner, Produktgruppe: eBooks, Publiziert: 2007-03-20, Freigegeben: 2007-03-20, Studio: Scribner, Verkaufsrang: 142186.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Kindle Edition, Ausgabe: Rev Upd, Format: Kindle eBook, Label: Scribner, Scribner, Produktgruppe: eBooks, Publiziert: 2007-03-20, Freigegeben: 2007-03-20, Studio: Scribner, Verkaufsrang: 142186.
8
On Food and Cooking: The Science and Lore of the Kitchen (English Edition) (2007)
EN NW EB DLISBN: 9781416556374 bzw. 1416556370, in Englisch, 908 Seiten, Scribner, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, E-Book zum Download, Versandkostenfrei.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Kindle Ausgabe, Ausgabe: Revised, Updated, Format: Kindle eBook, Label: Scribner, Scribner, Produktgruppe: eBooks, Publiziert: 2007-03-20, Freigegeben: 2007-03-20, Studio: Scribner, Verkaufsrang: 169396.
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 the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Kindle Ausgabe, Ausgabe: Revised, Updated, Format: Kindle eBook, Label: Scribner, Scribner, Produktgruppe: eBooks, Publiziert: 2007-03-20, Freigegeben: 2007-03-20, Studio: Scribner, Verkaufsrang: 169396.
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