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] Hardcover
[Columbia, MD, U.S.A.] [Publication Year: 2004]
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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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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. New. Special order direct from the distributor Scribner ISBN 0684800012 9780684800011 [CA]

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]

Scribner Books. Very Good. Date: 2004. Revised Edition. Hardcover. 0684800012 . 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 . 2004. Scribner Books ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner, USA] Hardcover First Edition Cocked spine. Minor stains to exterior edge of the pages. No writing or major defects.; 884 pages First Edition Thus; Twenty-First Printing.
[Highland, NY, U.S.A.] [Publication Year: 2004]

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

INGRAM 23 Nov 2004 Revised and Updated ed. Hardcover New

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover 896 Seiten; 9780684800011.3 Sprache: Deutsch Gewicht in Gramm: 2
[Stuttgart, Germany] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner, NY] Hardcover 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 Size: 8vo - over 7¾" - 9¾" tall
[Burnaby, BC, Canada] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner Book Company 11/23/2004] Hardcover On Food and Cooking: The Science and Lore of the Kitchen 2.95
[Grand Rapids, MI, U.S.A.] [Publication Year: 2004]
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New York Scribner 2004 Revised ed. hardcover Well-illustrated Fine copy in fine dust jacket 8vo, 884 pp.

Scribner, Date: 2004. Hardcover. New. revised updated edition. 884 pages. 9.25x7.00x1.75 inches. 2004. Scribner ISBN 0684800012 9780684800011 [GB]

Simon & Schuster . Used - Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages. Simon & Schuster ISBN 0684800012 9780684800011 [US]

Scribner, November Date: 2004. Hardcover . 8.5 Bulk HB Premium. 2004. Scribner ISBN 0684800012 9780684800011 [US]

UsedLikeNew. Remainder mark ISBN 0684800012 9780684800011 [US]

NY: Scribner, Date: 2004. Hardcover. Very Good/Very Good. The dustjacket shows light edgewear. 2004. Scribner ISBN 0684800012 9780684800011 [US]

UsedLikeNew. Remainder mark ISBN 0684800012 9780684800011 [US]

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

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