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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Harold Mcgee
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Harold Mcgee
A masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.
896 pages, 200 line illustrations
Media | Books Hardcover Book (Book with hard spine and cover) |
Released | November 8, 2004 |
ISBN13 | 9780340831496 |
Publishers | Hodder & Stoughton |
Genre | English, Non-fiction, Misc. |
Pages | 896 |
Dimensions | 158 × 235 × 58 mm · 1.56 kg |
Language | English |
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