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On food and cooking : the science and lore of the kitchen

저자: Harold McGee; Patricia Dorfman; Justin Greene; Ann McGee
출판사: New York : Scribner, 2004.
판/형식:   인쇄본 : 전기 : 영어 : Ed. completely revised and updated모든 판과 형식 보기
요약:

An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary  더 읽기…

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문서 유형 도서
모든 저자 / 참여자: Harold McGee; Patricia Dorfman; Justin Greene; Ann McGee
ISBN: 9780684800011 0684800012
OCLC 번호: 804499700
메모: Publicat originalment per: New York: Scribner's Sons, 1984.
상: Winner of James Beard Foundation Book Awards (Reference Boty) 2005
Winner of IACP Crystal Whisk Award (Food Reference) 2005
Winner of Gourmand World Cookbook Awards (USA Only) (Special Award) 2004
설명: x, 884 p. : il. ; 25 cm
책임: Harold McGee ; illustrations by Patricia Dorfman, Justin Greene and Ann McGee.

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Jacques Pe pin, author of "Jacques and Julia Cooking at Home" and "The Apprentice: My Life in the Kitchen" Ethan Beckerauthor of "Joy of Cooking"A truly engaging blend of the science and history of 더 읽기…

 
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Primary Entity

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   schema:bookEdition "Ed. completely revised and updated." ;
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   schema:contributor <http://experiment.worldcat.org/entity/work/data/572969#Person/greene_justin> ; # Justin Greene
   schema:contributor <http://viaf.org/viaf/311268169> ; # Ann McGee
   schema:contributor <http://viaf.org/viaf/165879201> ; # Patricia Dorfman
   schema:creator <http://experiment.worldcat.org/entity/work/data/572969#Person/mcgee_harold> ; # Harold McGee
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