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On Food and Cooking: The Science and Lore of the Kitchen
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
Hardcover
With Ann McGee (other contributor), Patricia Dorfman (other contributor), Justin Greene (other contributor) |
Rev upd edition from Scribner (November 16, 2004)
9780684800011 | details & prices | 884 pages | 7.00 × 9.25 × 1.75 in. | 3.00 lbs | List price $40.00
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.
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.
from Scribner (November 1, 1984)
9780684181325 | details & prices | 684 pages | 6.75 × 9.25 × 2.00 in. | 2.20 lbs | List price $50.00
About: Discusses the history, lore, and science of dairy products, eggs, meat, vegetables, grains, breads, sauces, candy, wine, and beer
About: Discusses the history, lore, and science of dairy products, eggs, meat, vegetables, grains, breads, sauces, candy, wine, and beer
Paperback
Reprint edition from Scribner (February 1, 1997)
9780684843285 | details & prices | 6.50 × 9.50 × 1.50 in. | 1.95 lbs | List price $22.00
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
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
With Edward Kessler |
from Collier Books (September 1, 1988)
9780020346210 | details & prices | 6.00 × 9.00 × 1.75 in. | 2.15 lbs | List price $21.00
This edition also contains Coleridge''s Metaphors of Being
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 Coleridge''s Metaphors of Being
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