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Carregando... The Curious Cook: More Kitchen Science and Lorede Harold McGee
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Registre-se no LibraryThing tpara descobrir se gostará deste livro. Ainda não há conversas na Discussão sobre este livro. Harold McGee is an excellent and engaging food science writer. I only wish this book were more given over to experimentation and not (as is the case) half of it meandering musings. Still recommended, though. ( ) sem resenhas | adicionar uma resenha
When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry." Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.5Technology Home and family management Food And Drink Cooking, cookbooksClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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