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Book Club

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  • Author: Harold Mcgee
  • ISBN: 9780340831496
  • Publication Date: 2004-11-07
  • Publisher: Hodder & Stoughton Ltd
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Mcgee On Food And Cooking: An Encyclopedia Of Kitchen Science, History

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

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