ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Simon & Schuster, New York] Hardcover Hardcover. A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the new edition are: - Traditional and modern methods of food production and their ...
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ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Simon & Schuster, New York] Hardcover Hardcover. A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the new edition are: - Traditional and modern methods of food production and their ...
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ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner Book Company Nov 2004] Hardcover Neuware - A kitchen classic for over 35 years, and hailed by Time magazine as 'a minor masterpiece' when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as 'molecular gastronomy.' Though other books have 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 the new edition are: Traditional and modern methods of food production and their ...
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USA: Scribner. Good+ in Very Good- dust jacket. Date: 2004. First Edition Thus; Twenty-First Printing. Hardcover. 0684800012 . Cocked spine. Minor stains to exterior edge of the pages. No writing or major defects.; 884 pages . 2004. Scribner ISBN 0684800012 9780684800011 [US]

Square spine, crisp pages, no writing or marks, no folded page corners. Dust jacket has no rips or creases. Not a remainder or book club edition. Scribner ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner Book Company] Hardcover New Book. Shipped from UK. Established seller since 2000.
[Wood Dale, IL, U.S.A.] [Publication Year: 2004]

Scribner Book Company 11/23/2004 12: 00: 00 AM Revised and Updated ed. Hardcover New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

Scribner, November Date: 2004. Hardcover. New. 2004. Scribner ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner November 2004] Hardcover
[Wichita, KS, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover 2004. Revised and Updated ed. Hardcover. . . . . .
[Galway, GY, Ireland] [Publication Year: 2004]

Scribner 2004 Revised and Updated ed. Hardcover New

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner 2004-11-15, New York] Hardcover Language: eng
[London, United Kingdom] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner 2004-11-15, New York] Hardcover Language: eng
[London, United Kingdom] [Publication Year: 2004]

Scribner, Date: 2004. 7th printing of the Revised and Updated Edition. Tight and unmarked, showing light reader's use and handling. 883pp. Very nice jacket offered now in a new mylar cover.. Hardcover. Very Good/Very Good. 4to - over 9" - 12" Tall. 2004. Scribner ISBN 0684800012 9780684800011 [US]

NY NY: Scribner. Appears to have 1 person looking at it 5 minutes. Otherwise as nearly new. Clean tight fresh strong jacket boards test. Small jacket tear repaired . No remainder or any other markings. Science and Lore of the Kitchen NOT recipes. . Near Fine. Hardcover. 5th or later Edition. Date: 2004. 2004. Scribner ISBN 0684800012 9780684800011 [US]

Like New. All orders ship SAME or NEXT business day. Expedited shipments will be received in 1-5 business days within the United States. We proudly ship to APO/FPO addresses. 100% Satisfaction Guaranteed! ISBN 0684800012 9780684800011 [US]

New. . ISBN 0684800012 9780684800011 [US]

UsedVeryGood. signs of little wear on the cover. ISBN 0684800012 9780684800011 [US]

New. . ISBN 0684800012 9780684800011 [US]

UsedVeryGood. signs of little wear on the cover. ISBN 0684800012 9780684800011 [US]

Scribner, Date: 2004-11-23. Updated. hardcover. Used:Good. 2004. Scribner ISBN 0684800012 9780684800011 [US]

Scribner Books, Date: 2004-11-01. Hardcover. New. New. In shrink wrap. Looks like an interesting title! 2004. Scribner Books ISBN 0684800012 9780684800011 [US]

UsedLikeNew. Remainder mark ISBN 0684800012 9780684800011 [US]

New. ISBN 0684800012 9780684800011 [US]

Scribner. Used - Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES. Scribner ISBN 0684800012 9780684800011 [US]