Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
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Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
Read Less
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $2.95, fair condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1988 by Collier Books.
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Fair. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $2.96, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1988 by Collier Books.
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Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $5.25, very good condition, Sold by HPB Inc. rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1988 by Scribner.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $5.35, fair condition, Sold by Solr Books rated 5.0 out of 5 stars, ships from Skokie, IL, UNITED STATES, published 1988 by Collier Books.
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Fair. The pages are sun faded and slightly yellowing The cover has visible markings and wear. There are stains or residue on the cover This is a paperback copy There is staining on the text block edges Fast Shipping-Each order powers our free bookstore in Chicago and sending books to Africa!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $5.50, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1988 by Collier Books.
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Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $6.82, very good condition, Sold by HPB-Movies rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1988 by Scribner.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $6.95, good condition, Sold by The Book Cellar rated 4.0 out of 5 stars, ships from Nashua, NH, UNITED STATES, published 1988 by Prentice Hall & IBD.
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Good. Size: 1x6x9; Some wear, but still a good reading copy. Slight wrinkling/discoloration to some pages, but does not affect readability. A portion of your purchase of this book will be donated to non-profit organizations. Over 1, 000, 000 satisfied customers since 1997! Choose expedited shipping (if available) for much faster delivery. Delivery confirmation on all US orders.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $8.00, very good condition, Sold by Weller Book Works, A.B.A.A. rated 1.0 out of 5 stars, ships from Salt Lake City, UT, UNITED STATES, published 1988 by Collier Books.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $8.39, very good condition, Sold by HPB-Emerald rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1988 by Scribner.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $8.39, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1988 by Scribner.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference book which I would have returned to many times. I'll be forced to search out another copy. I suspect this book has been kept in poor conditions.
juanra
Mar 12, 2009
This is a very interesting book.
Many chemistry explained. In few moments are a bit arid.
jewel
Feb 14, 2008
love it
I have the first edition which I bought new when it came out and just love it. I looked for copies for my son and for my friend. They love to cook and are curious about the 'how' and 'why' of it. I found the hard cover on Alibris for half the amount my other favorite local retailer was selling it. It's full of interesting info lilke why a cut apple turns brown, why egg whites won't whip in a plastic bowl, the origin of foods. What is a 'caper' anyway? The answers are all there.
Sarita
Jan 9, 2008
Help in the Kitchen
This is one of those books that cooks, not matter how experienced, really need to have on the shelf.
The science of cooking is something many of us are just not taught in school or by our cooking teachers (parents included!) and someone like Mr McGee makes it easy to learn the basics that will transform anyone into a much better cook, even if its just cooking for one!
