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| Acknowledgments | ix | |
| Introduction: Cooking and Science, 1984 and 2004 | 1 | |
| Chapter 1 | Milk and Dairy Products | 7 |
| Chapter 2 | Eggs | 68 |
| Chapter 3 | Meat | 118 |
| Chapter 4 | Fish and Shellfish | 179 |
| Chapter 5 | Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices | 243 |
| Chapter 6 | A Survey of Common Vegetables | 300 |
| Chapter 7 | A Survey of Common Fruits | 350 |
| Chapter 8 | Flavorings from Plants: Herbs and Spices, Tea and Coffee | 385 |
| Chapter 9 | Seeds: Grains, Legumes, and Nuts | 451 |
| Chapter 10 | Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta | 515 |
| Chapter 11 | Sauces | 580 |
| Chapter 12 | Sugars, Chocolate, and Confectionery | 645 |
| Chapter 13 | Wine, Beer, and Distilled Spirits | 713 |
| Chapter 14 | Cooking Methods and Utensil Materials | 777 |
| Chapter 15 | The Four Basic Food Molecules | 792 |
| Appendix | A Chemistry Primer | 811 |
| Selected References | 819 | |
| Index | 835 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add On Food and Cooking, Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understandi, On Food and Cooking to the inventory that you are selling on WonderClubX
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Add On Food and Cooking, Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understandi, On Food and Cooking to your collection on WonderClub |