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On Food and Cooking by McGee, Harold
by McGee, Harold
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On Food and Cooking
by McGee, Harold
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UsedGood. Condition: GOOD - Used with some wear from use. May include stickers on cover, missing or wear to dustcover, inside cover, spine, slight curled corners, stains, and wear to the fore edge. All orders ship via UPS Mail Innovations - can take up to 14 business days from first scan to be delivered.
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- ISBN 10 0684843285
- ISBN 13 9780684843285
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On Food and Cooking
by McGee, Harold
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- 9780684843285 / 0684843285
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Annandale, New Jersey, United States
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On Food and Cooking
by Harold McGee
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HOUSTON, Texas, United States
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Scribner, 1997-02-01. Paperback. Used: Good.
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On Food and Cooking
by McGee, Harold
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Eugene , Oregon, United States
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On Food and Cooking : The Science and Lore of the Kitchen
by McGee, Harold
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Mishawaka, Indiana, United States
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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- Paperback
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- Used; Good
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- Paperback
- ISBN 10 / ISBN 13
- 9780684843285 / 0684843285
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London, Greater London, United Kingdom
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Scribner, 02/01/1997. Paperback. Used; Good. **WE SHIP WITHIN 24 HRS FROM LONDON, UK, 98% OF OUR ORDERS ARE RECEIVED WITHIN 7-10 DAYS. We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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- Paperback
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- Reprint edition (Feb. 1, 1997)
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- Paperback
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Ottawa, Ontario, Canada
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On Food and Cooking is a unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, or steam. In addition to chapters on foods such as eggs, fruit, meat, and dairy products, McGee investigates wine, beer, and distilled liquors. The book concludes with an easy-to-understand investigation of the basic food molecules--water, carbohydrates, proteins, and fats and oils--and a discussion of cooking methods and utensil materials. With more than 200 illustrations, including extraordinary photos of cellular food anatomy, the book will delight anyone who cooks or enjoys food. --Arthur Boehm (abridged)
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On Food and Cooking
by McGee, Harold
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San Diego, California, United States
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Scribner, 1997-02-01. Paperback. New. New. In shrink wrap. Looks like an interesting title!
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