McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

by	Harold McGee

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Weight	1.569 kg
Dimensions	5.8 × 16 × 23.6 cm
by	Harold McGee
Format	Hardback
Language	English
Pages	896
Publisher	Hodder & Stoughton
Year Published	2004-11-8
Imprint	Hodder & Stoughton
Publication City/Country	London, United Kingdom
ISBN 10	0340831499
About The Author	Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
	It answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook.
Other text	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.