Wyprzedane, ale poszukiwane!
Więcej o książce
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."
Zakup książki
The Curious Cook, Harold McGee
- Język
- Rok wydania
- 1992
- Oprawa
- (miękka)
Jak tylko się pojawi, wyślemy Ci wiadomość e-mail.
Metody płatności
Brakuje nam tutaj Twojej recenzji.
- Tytuł
- The Curious Cook
- Podtytuł
- More Kitchen Science and Lore
- Język
- angielski
- Autorzy
- Harold McGee
- Wydawca
- Hungry Minds
- Rok wydania
- 1992
- Oprawa
- miękka
- Liczba stron
- 339
- ISBN10
- 0020098014
- ISBN13
- 9780020098010
- Tagi
- Książki kucharskie, Poradniki, Nauka, Jedzenie
- Ocena
- 4,2 z 5
- Opis
- 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."