On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Health · Free PDF
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Harold McGee explains the chemistry and physics behind cooking, from eggs, dairy, and meat to bread, sauces, vegetables, and sweets. He also covers the history and traditions of foods and techniques. A widely used reference for chefs, food writers, and curious home cooks who want to understand why recipes work.
- Author
- Harold McGee
- Format
- File size
- 7.4 MB
- Price
- Free
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