On Food and Cooking
The Science and Lore of the KitchenBook - 2004
Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking.
Publisher: New York : Scribner, 2004
Edition: 1st Scribner rev. ed., completely rev. and updated
Branch Call Number: 641.5 McG
Characteristics: x, 884 p. : ill. ; 24 cm