Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
Read More
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
Read Less
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $12.45, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1988 by Collier Books.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $14.99, very good condition, Sold by HPB-Ruby rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1988 by Scribner.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $15.98, fair condition, Sold by Goodwill Industries of S.W.FL. rated 5.0 out of 5 stars, ships from Fort Myers, FL, UNITED STATES, published 1988 by Scribner.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $17.49, very good condition, Sold by HPB-Ruby rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1988 by Scribner.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $17.99, good condition, Sold by Pink Casa Antiques rated 5.0 out of 5 stars, ships from Frankfort, KY, UNITED STATES, published 1988 by Scribner.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Size: 1x6x9; tight, creased spine, pages clear and bright, shelf and edge wear, corners bumped, packaged in cardboard box for shipment, tracking on U.S. orders.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $30.00, very good condition, Sold by Bookwitch rated 5.0 out of 5 stars, ships from Concord, CA, UNITED STATES, published 1988 by Collier Books/Macmillan, New York, 1988..
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very Good. Book Octavo, softcover, light wear to cover else near fine in red and green wraps. This treasure house of a volume has established itself with all food lovers, chefs, and armchair scientist as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book with delightful prose that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on conundrums that have confounded cooks for generations. Generously spiced with historical and literary anecdotes, discusses all the major food categories, from meat and potatoes to sauce and bearnaise and champagne. Classic in gastronomic writing. True to the title, the volume is an excursion into both science and lore of the art of cooking and eating. Spiced with annecdotes, chemistry of everyday miracles of the kitchen, embellished with illustrations, including startling photographs of food taken through an electron microscope, 684 pp. including index.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $9.62, good condition, Sold by Dream Books Co. rated 4.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1988 by Scribner.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing but the text remains fully legible. Dust jacket may be missing and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $9.62, fair condition, Sold by Dream Books Co. rated 4.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1988 by Scribner.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Fair. This copy has clearly been enjoyed-expect noticeable shelf wear and some minor creases to the cover. Binding is strong and all pages are legible. May contain previous library markings or stamps.
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $10.48, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1988 by Collier Books.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of On Food and Cooking: the Science and Lore of the to cart. $10.49, fair condition, Sold by Goodwill rated 4.0 out of 5 stars, ships from Brooklyn Park, MN, UNITED STATES, published 1988 by Collier Books.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Fair. Corners are bent. Stains on outside cover/inside the book. There are tears on paperback. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included.
This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference book which I would have returned to many times. I'll be forced to search out another copy. I suspect this book has been kept in poor conditions.
juanra
Mar 12, 2009
This is a very interesting book.
Many chemistry explained. In few moments are a bit arid.
jewel
Feb 14, 2008
love it
I have the first edition which I bought new when it came out and just love it. I looked for copies for my son and for my friend. They love to cook and are curious about the 'how' and 'why' of it. I found the hard cover on Alibris for half the amount my other favorite local retailer was selling it. It's full of interesting info lilke why a cut apple turns brown, why egg whites won't whip in a plastic bowl, the origin of foods. What is a 'caper' anyway? The answers are all there.
Sarita
Jan 9, 2008
Help in the Kitchen
This is one of those books that cooks, not matter how experienced, really need to have on the shelf.
The science of cooking is something many of us are just not taught in school or by our cooking teachers (parents included!) and someone like Mr McGee makes it easy to learn the basics that will transform anyone into a much better cook, even if its just cooking for one!
