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

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover (1984) 1st revised edition stated, 2nd prntng. tan boards, rose red quarter-cloth spine, clean & bright, bndg firm, Unclipped red dj w/o award medallions, no creases or tears, exc unread, gift cond; signed by author on half-title pg, signature only, 884 pp. 7"-9.5". RB4225. pub states: after 20 yrs since 1st ed, McGee has rewritten the text almost in its entirety, expanded orig by two-thirds to incl topics such as molecular gastronomy, 100 new illus.
[Palo Alto, CA, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Simon & Schuster] Hardcover pp. x + 884
[New York, NY, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner Books] Hardcover Signed sticker on first free blank endpaper. Fine copy in fine DJ. ; 9.2 X 6.5 X 1.9 inches; 896 pages; Signed by Author
[Cotuit, MA, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover revised updated edition. 884 pages. 9.25x7.00x1.75 inches. In Stock.
[Exeter, United Kingdom] [Publication Year: 2004]

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 ...
Show/Hide image

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover
[Denver, CO, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover New. In shrink wrap. Looks like an interesting title! 2.93
[North Las Vegas, NV, U.S.A.] [Publication Year: 2004]

New. . ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover Remainder mark
[Bensalem, PA, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover signs of little wear on the cover.
[Bensalem, PA, U.S.A.] [Publication Year: 2004]

New York, NY Scribner Book Company 2004 Revised and Updated ed. Hard cover New. Sewn binding. Cloth over boards. With dust jacket. 884 p. Contains: Unspecified.

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 ...
Show/Hide image

NY Scribner 2004 Revised and Updated ed. Hardcover Fine in Fine (-) jacket 8vo-over 7¾"-9¾" tall. USA) 22nd printing of this revised edition. SIGNED BY AUTHOR to the front fly, no other markings, Fine in unclipped Fine (-) dust jacket. Boards, x, 884pp, index. B&W photos and line drawings. This book has become a classic of gastronomic writing, as it sheds valuable light on the science of cooking. There are no recipes but only answers to questions such as "Why can cream be whipped but not milk? " and "Does searing meat near a high flame seal in the flavour? " and "Why do we cry when onions are chopped"? In this revised edition, the author has rewritten the text almost completely, expanded it by almost two-thirds, and commissioned more than 100 new illustrations. A heavy book. (3.5 JM HOJ 304/1.

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

INGRAM 23 Nov 2004 Revised and Updated ed. Hardcover New

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.

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]

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

Scribner Book Company 2004 Revised and Updated ed. Hard cover New Special order direct from the distributor.

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover
[Castle Donington, DERBY, United Kingdom] [Publication Year: 2004]
Show/Hide image

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]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover Book is in NEW condition.
[Hawthorne, CA, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner, NY NY] Hardcover 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.
[Wakefield, RI, U.S.A.] [Publication Year: 2004]

Scribner 2004 Revised and Updated ed. Hardcover New