Andere Kunden interessierten sich auch für
![The Flavour Thesaurus]( "The Flavour Thesaurus")
The Flavour Thesaurus16,99 €![On Food and Cooking]( "On Food and Cooking")
On Food and Cooking43,99 €![The Elements of Cooking]( "The Elements of Cooking")
The Elements of Cooking21,99 €![How to Taste]( "How to Taste")
How to Taste17,99 €![Nights Out At Home]( "Nights Out At Home")
Nights Out At Home17,99 €![Die Kunst des Foodpairing]( "Die Kunst des Foodpairing")
Die Kunst des Foodpairing49,00 €![Kitchen Confidential Annotated Edition]( "Kitchen Confidential Annotated Edition")
Kitchen Confidential Annotated Edition16,99 €
'This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.' Samin Nosrat
'A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver
'Quite simply one of the greatest cookery books ever written' - Heston Blumenthal
If you've ever wondered:
Why fish goes off quicker than meat;
How to tell stale eggs from fresh ones;
Why you're supposed to leave pancake batter to rest;
How it is that cheese can possibly have so many different permutations of flavour and texture;
Why chopping onions makes you cry;
Or even how to avoid poisoning your guests - then this is the book for you.
The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Harold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
'A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.' - Jamie Oliver
'Quite simply one of the greatest cookery books ever written' - Heston Blumenthal
If you've ever wondered:
Why fish goes off quicker than meat;
How to tell stale eggs from fresh ones;
Why you're supposed to leave pancake batter to rest;
How it is that cheese can possibly have so many different permutations of flavour and texture;
Why chopping onions makes you cry;
Or even how to avoid poisoning your guests - then this is the book for you.
The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Harold McGee's original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.