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Chargement... Keys to Good Cooking: A Guide to Making the Best of Foods and Recipespar Harold McGee
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. I can't believe I read the whole thing! This is a reference book, not really meant to be read cover to cover. A lot of great information about how cooking works, but not much fun to read, honestly. ( ) I make no bones about it, I regard McGee as a culinary demigod. For years I have been in awe of the scholarship that informs On Food and Cooking. His new publication is a distillation of that wisdom, applied to the practicalities of cooking just about anything (and that includes selecting and storage of produce). Of course I already know some of it, but not always the scientific explanations. And there's plenty that's new to me. This book will help you get the best out of a recipe, or improve one that doesn't quite work. Food for thought! aucune critique | ajouter une critique
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A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.5Technology Home and family management Food And Drink Cooking, cookbooksClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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