Image from Amazon.com
McGee on food and cooking: an encyclopedia of kitchen science, history and culture
Publication details: Hodder & Stoughton, 2004ISBN: 0340831499Subject(s): Cookery and bakery | Food processing, food research, food technology | Milk and milk products | Eggs | Meat | Fish cookery | Fruit and vegetables | Culinary herbs | Food legumes | Grain legumes | Bread | Cakes | Sauces | Chocolate products | Confectionery | Wine production | Beer | Cooking | Food chemistryLOC classification: TX651| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX651 MCG (Browse shelf(Opens below)) | 1 | Available | 164627 | |
| REFERENCE | CAFRE Loughry Library | TX651 MCG/REF (Browse shelf(Opens below)) | 1 | Not for loan | 164611 |
A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.
There are no comments on this title.