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McGee on food & cooking : an encyclopedia of kitchen science, history and culture
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McGee on food & cooking : an encyclopedia of kitchen science, history and culture

by Harold McGee, Patricia Dorfman, Justin Greene, Ann McGee

This volume explores the science, history, and chemistry of food and cooking. It explains everyday kitchen phenomena, from how flavours develop in cheese to the chemical reactions that occur when preparing vegetables, meat, and fish.

Accession 15270 ISBN 9780340831496 Publisher Hodder & Stoughton
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TAGS
Curated Derived
Animals Culture Economics Food and Drink Materials Science Service Industries Social Sciences
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2026-06-04 14:40
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Details

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spine_text
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Book form
LOCATION HISTORY
M:S3:12 2 Current vertical
1 week, 1 day ago
M:S3:13 2 vertical
4 weeks ago
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Frozen copy of Vernon's record from the last sync. Fields tagged → flow back into the Pulse record.

Last synced 2026-06-12 13:10 (18 hours, 32 minutes ago)

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Harold McGee, Patricia Dorfman, Justin Greene, Ann McGee
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Science, Social sciences, Civilisation, Cooking, Food science, Economics, Industries, Manners and customs, Food, Commercial products, Service industries, Hospitality industry, Grain, Dairy products, Animal products, Dough, Baking, Meat, Food of animal origin, Food service, Food habits, Diet, Fermented foods, Bread, Baked products, Gastronomy, Leavening agents
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