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ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder and Stoughton] Hardcover Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. [Gloucester, GLOS, United Kingdom] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder and Stoughton] Hardcover Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. [Gloucester, GLOS, United Kingdom] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Foxing to the pages [Rossendale, LANCS, United Kingdom] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Foxing to the pages [Rossendale, LANCS, United Kingdom] [Publication Year: 2004]
Hodder & Stoughton, UK, Date: 2004. Hardcover. Very Good Condition/No Dust Jacket. Illustrator: Patricia Dorfman. Book Size: Large 8vo ( 9 to 11 inches). Item Type: Book. Text body is clean and unmarked. Binding tight, spine fine. Very minor marks and wear to book. Illustrator: Patricia Dorfman. ISBN: 0340831499. ISBN/EAN: 9780340831496. **Heavy Book. A Postage surcharge may be requested. Contact us BEFORE ordering for a quote. Click Ask Bookseller a Question**. 9780340831496 2004. Hodder & Stoughton ISBN 0340831499 9780340831496 [AU]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover First Edition Published by Hodder & Stoughton in 2004, here is the first hardback printing of Harold McGee's McGee on FOOD & COOKING: An Encyclopedia of Kitchen Science, History and Culture. Glossy illustrated boards, 884 pages, illustrations and issued without a dust jacket the book is AS NEW. It is also extremely heavy weighing over 2 kgs when properly wrapped and therefore additional postage MUST be applied to areas OUTSIDE the UK as follows: Europe £7, Rest of the World (excluding Canada) £12. Canada (please contact for a quote before ordering). [Oxfordshire, United Kingdom] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Some dark damp staining to the edges of the page block. Very heavy book will incur extra postal charges if ordered from overseas. [Bungay, United Kingdom] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Gebraucht - Akzeptabel Leichte Lagerspuren -McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. 896 pp. Deutsch [Bergisch Gladbach, Germany] [Publication Year: 2004] ...
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton, London] Hardcover Hardcover. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. [Stevenage, United Kingdom] [Publication Y ...
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder and Stoughton General Division] Hardcover New Book. Shipped from UK. Established seller since 2000. [Fairford, GLOS, United Kingdom] [Publication Year: 2004]
Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book ISBN 0340831499 9780340831496 [GB]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Gebraucht - Akzeptabel Leichte Lagerspuren -McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. 896 pp. Deutsch [Bergisch Gladbach, Germany] [Publication Year: 2004] ...
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover 2004. Revised and Updated. Hardcover. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Num Pages: 896 pages, 200 line illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 165 x 64. Weight in Grams: 1808. . . . . . [Galway, GY, Ireland] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Everything you ve ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference bookMcGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing a rich, addictive blend of chemistry, hi. [Greven, Germany] [Publication Year: 2018]
Hodder & Stoughton General Division 11/8/2004 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. 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.
Hodder & Stoughton 11/08/2004 Revised and Updated Hardcover Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Hodder & Stoughton General Division 11/8/2004 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. 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: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton, London] Hardcover Hardcover. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. [Truganina, VIC, Australia] [Publication Y ...
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover 2004. Revised and Updated. Hardcover. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Num Pages: 896 pages, 200 line illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 165 x 64. Weight in Grams: 1808. . . . . . Books ship from the US and Ireland. [Olney, MD, U.S.A.] [Publication Year: 2004]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Everything you ve ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference bookMcGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing a rich, addictive blend of chemistry, hi. [Greven, Germany] [Publication Year: 2018]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton Nov 2004] Hardcover Neuware - McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. [Einbeck, Germany] [Publication Year: 2004] ...
Hodder & Stoughton 2004 Hard cover New 2004. Revised and Updated. Hardcover. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Num Pages: 896 pages, 200 line illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 165 x 64. Weight in Grams: 1808......We ship daily from our Bookshop.
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton, London] Hardcover Hardcover. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Shipping may be from multiple locations in the US or from the UK, depending on stock availability. [Wilmington, DE, U.S.A.] [Publication Year: 2004] ...
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton Nov 2004] Hardcover Neuware - McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food. [Einbeck, Germany] [Publication Year: 2004] ...
London: Hodder & Stoughton, Date: 2004. New Hardcover. McGee, Harold. McGee on Food & Cooking: an encyclopedia of kitchen science, history & culture. Hodder & Stoughton: London, 2004. 4to (240x155mm) dec bds x,[2],884pp. (illustrations by Patricia Dorfman, Justin Greene & Ann McGee) James Beard Book Awards - 2005 - Reference; James Beard Book Awards - 2011 - Cookbook Hall of Fame 2004. Hodder & Stoughton ISBN 0340831499 9780340831496 [AU]
ISBN10: 0340831499, ISBN13: 9780340831496, [publisher: Hodder & Stoughton] Hardcover Like New [Redhill, SURRE, United Kingdom] [Publication Year: 2004]
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
