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On Food and Cooking: The Science and Lore of the Kitchen
By
Harold McGee and
Edward Kessler
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Bibliographic Detail
Publisher
Collier Books
Publication date
September 1, 1988
Binding
Paperback
Book category
Adult Non-Fiction
ISBN-13
9780020346210
ISBN-10
0020346212
Dimensions
1.75 by 6 by 9 in.
Weight
2.15 lbs.
Availability§
Out of Print
Original list price
$21.00
§As reported by publisher
Amazon.com says people who bought this book also bought:
The Devil in the Kitchen | Ratio | On Food And Cooking | The Flavor Bible | Keys to Good Cooking | The Curious Cook | The Whole Beast
The Devil in the Kitchen | Ratio | On Food And Cooking | The Flavor Bible | Keys to Good Cooking | The Curious Cook | The Whole Beast
Summaries and Reviews
Summary
Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking
Editions
Hardcover
from Princeton Univ Pr (April 19, 2016); titled "Coleridge's Metaphors of Being"
9780691648224 | details & prices | 218 pages | List price $77.50
from Princeton Univ Pr (August 1, 1979); titled "Coleridge's Metaphors of Being"
9780691063942 | details & prices | 6.00 × 9.00 × 0.75 in. | 0.90 lbs | List price $35.00
Paperback
from Princeton Univ Pr (March 8, 2015); titled "Coleridge's Metaphors of Being"
9780691627984 | details & prices | 216 pages | List price $30.95
The price comparison is for this edition
With Harold McGee |
from Collier Books (September 1, 1988); titled "On Food and Cooking: The Science and Lore of the Kitchen"
9780020346210 | details & prices | 6.00 × 9.00 × 1.75 in. | 2.15 lbs | List price $21.00
This edition also contains On Food and Cooking: The Science and Lore of the Kitchen
About: Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking
This edition also contains On Food and Cooking: The Science and Lore of the Kitchen
About: Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking
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