The curious cook : more kitchen science and lore
(Book)

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Adult Nonfiction - South Wing Main Floor
641.3001 M4599
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Adult Nonfiction - South Wing Main Floor641.3001 M4599On Shelf

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Format
Book
Physical Desc
339 pages
Language
English

Notes

Description
The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a "minor masterpiece" by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's disease. Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library.,Jacket.

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Citations

APA Citation, 7th Edition (style guide)

McGee, H. (1990). The curious cook: more kitchen science and lore . Macmillan.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

McGee, Harold. 1990. The Curious Cook: More Kitchen Science and Lore. Macmillan.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

McGee, Harold. The Curious Cook: More Kitchen Science and Lore Macmillan, 1990.

MLA Citation, 9th Edition (style guide)

McGee, Harold. The Curious Cook: More Kitchen Science and Lore Macmillan, 1990.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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