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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture Harold McGee
Libristo kod: 04061044
Nakladnici Hodder & Stoughton, studeni 2004
A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooki... Cijeli opis
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A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year.

Informacije o knjizi

Puni naziv McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Autor Harold McGee
Jezik Engleski
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2004
Broj stranica 896
EAN 9780340831496
ISBN 0340831499
Libristo kod 04061044
Nakladnici Hodder & Stoughton
Težina 1574
Dimenzije 158 x 235 x 58

Kategorija

Lifestyle, Hobbies & Leisure > Cookery / food & drink etc
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