McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book Les mer
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Vår pris: 525,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 7 virkedager
På grunn av Brexit-tilpasninger og tiltak for å begrense covid-19 kan det dessverre oppstå forsinket levering.

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Everything you've ever wanted to know about the science, history and culture of food and cooking, in one encyclopaedic, 896-page reference book

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Om forfatteren

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.