Curious Cook

Curious Cook

More Kitchen Science and Lore

by Harold McGee
Publisher: Collier Books
Trade Paperback, 341 pages
Used Price: $6.00 (1 in stock) Condition Policy

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 praised 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."

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