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On Food And Cooking
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which …
Nose Dive: A Field Guide to the World's Smells
The ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking …
Under Pressure
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most …
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book
A Kamigata Anthology
This is the first of a three-volume anthology of Edo- and Meiji-era urban literature that includes An Edo Anthology: Literature from Japan's Mega-City, 1750-1850 and A Tokyo …
Health Care Ethics
Provides students with tools to identify the problems in heath care. Health Care Ethics is aclear, accessible text/reference that explores the full range of contemporary issues in …
On Food and Cooking
Keys to Good Cooking
There s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold …
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking Harold McGee is our foremost expert on the …