The Curious Cook

The Curious Cook

  • Hardback
By (author) 

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Following on from the book "On Food and Cooking", Harold McGee investigates the science of everyday cooking. The result is this book which applies a scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods. Looks at why certain organic foodstuffs turn brown when exposed to the environment and the correct way to clean and process fresh foods.
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Product details

  • Hardback | 356 pages
  • 156 x 234mm
  • HarperCollins Publishers
  • HarperCollins Publishers Ltd
  • London, United Kingdom
  • line drawings
  • 0246138785
  • 9780246138781