On Food and Cooking, Harold McGee
This book made a big splash when it came out because it explains so much of the fundamental chemistry of food. While it’s not at the level of a scientific paper, it is not dumbed down either. Fascinating and full of information. Copyright 1988, first Collier edition, softcover, 684 pages, condition excellent (there is wear on the page ends)
This book made a big splash when it came out because it explains so much of the fundamental chemistry of food. While it’s not at the level of a scientific paper, it is not dumbed down either. Fascinating and full of information. Copyright 1988, first Collier edition, softcover, 684 pages, condition excellent (there is wear on the page ends)
This book made a big splash when it came out because it explains so much of the fundamental chemistry of food. While it’s not at the level of a scientific paper, it is not dumbed down either. Fascinating and full of information. Copyright 1988, first Collier edition, softcover, 684 pages, condition excellent (there is wear on the page ends)