Author: I. ROBERTS (Cook to William Frederick, Duke of Gloucester.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 342
Book Description
The Young Cook's Guide ... To which is Added an Appendix, Containing M. Appert's Method of Preserving Fruit Without Sugar, Etc
Author: I. ROBERTS (Cook to William Frederick, Duke of Gloucester.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 342
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 342
Book Description
The British Library General Catalogue of Printed Books to 1975
Author: British Library
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 536
Book Description
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 536
Book Description
General Catalogue of Printed Books
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 936
Book Description
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 936
Book Description
English Language Cookbooks, 1600-1973
Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
Book Description
Publisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
Book Description
The Manuscript Inventories and the Catalogs of Manuscripts, Books and Pictures: Book catalog, A-L
Author: Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher:
ISBN:
Category : Manuscripts
Languages : en
Pages : 742
Book Description
Publisher:
ISBN:
Category : Manuscripts
Languages : en
Pages : 742
Book Description
The Manuscript Inventories and the Catalogs of Manuscripts, Books, and Periodicals: Book catalog, Pio-State L
Author: Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 840
Book Description
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 840
Book Description
The Manuscript Inventories and the Catalogs of Manuscripts, Books, and Periodicals: Book catalog, Cham-Education of women K
Author: Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 820
Book Description
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 820
Book Description
The London Literary Gazette and Journal of Belles Lettres, Arts, Sciences, Etc
Author:
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 862
Book Description
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 862
Book Description
Literary Gazette and Journal of Belles Lettres, Arts, Sciences, Etc
Author: William Jerdan
Publisher:
ISBN:
Category :
Languages : en
Pages : 1074
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 1074
Book Description
On Food and Cooking
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.