{"product_id":"mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science-history-and-culture-harold-mcgee-9780340831496","title":"McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA 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.\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003eOmschrijving\u003c\/h3\u003e\n\u003cp\u003e\u003c\/p\u003e\u003cp\u003e'This \u003cb\u003eexplains everything\u003c\/b\u003e. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.' Samin Nosrat\u003cbr\u003e\u003cbr\u003e'A \u003cb\u003egoldmine of information\u003c\/b\u003e about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver\u003cbr\u003e\u003cbr\u003e 'Quite simply one of the \u003cb\u003egreatest cookery books ever written\u003c\/b\u003e' - Heston Blumenthal\u003cbr\u003e\u003cbr\u003eIf you've ever wondered:\u003cbr\u003e\u003cbr\u003eWhy fish goes off quicker than meat; \u003cbr\u003eHow to tell stale eggs from fresh ones; \u003cbr\u003eWhy you're supposed to leave pancake batter to rest; \u003cbr\u003eHow it is that cheese can possibly have so many different permutations of flavour and texture; \u003cbr\u003eWhy chopping onions makes you cry; \u003cbr\u003eOr even how to avoid poisoning your guests - \u003cb\u003ethen this is the book for you. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. \u003cbr\u003e\u003cbr\u003eHarold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.\u003c\/p\u003e\n\u003ch3\u003ePromotionele informatie\u003c\/h3\u003e\n\u003cp\u003eEverything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book\u003c\/p\u003e\n\u003ch3\u003eProductspecificaties\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuteur:\u003c\/strong\u003e Harold Mcgee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUitgever:\u003c\/strong\u003e Hodder \u0026amp; Stoughton\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBindwijze:\u003c\/strong\u003e Trade binding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVerschijningsdatum:\u003c\/strong\u003e 2004-11-08\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAantal pagina's:\u003c\/strong\u003e 896\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780340831496\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThema:\u003c\/strong\u003e Cookery \/ food and drink \/ food writing \/ cookbooks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBISAC:\u003c\/strong\u003e COOKING \/ General\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOver de auteur\u003c\/h3\u003e\n\u003cp\u003eHarold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.\u003c\/p\u003e","brand":"Intertaal","offers":[{"title":"Default Title","offer_id":56354501460308,"sku":"9780340831496","price":52.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/0538\/0692\/files\/9780340831496.jpg?v=1783583848","url":"https:\/\/intertaalid.nl\/products\/mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science-history-and-culture-harold-mcgee-9780340831496","provider":"Intertaal","version":"1.0","type":"link"}