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Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 2 and revised in 2004. 8 9 10 11. Xvii, 684 pages: 24 cm 'On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food - its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking.He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004. On food and cooking by Harold McGee. Free controlled digital library access by the print-disabled and public. On food and cooking. On Food and Cooking is the Cooking, Food and Kitchen Science book which shares the science behind cooking and how to bring more taste to food. Description of On Food and Cooking by Harold McGee PDF On Food and Cooking is the cooking, food and kitchen science guide which shares the different recipes and strategies to win on the game of kitchen.

Harold Mcgee Author

Harold Mcgee Book

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