On Food and Cooking

On Food and Cooking

By (author) Harold McGee


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Chinese edition of Food and Cooking: the science and lore of the kitchen (vol. 2 of 3). This book, written in layman style, was named the best food reference book by James Beard Foundation in 2004. For anyone interested in food nutrition and interaction, and dispelling food myths, this is the definitive book. Glossary of Chinese and English is both practical and essential. This volume covers vegetable, fruit, spices, and grains. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.

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  • Paperback | 368 pages
  • 170 x 222 x 32mm | 639.56g
  • 01 Dec 2009
  • Da Jia Chu Ban She
  • Chinese
  • 9868508894
  • 9789868508897

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