On Food and Cooking - Acknowledgements Summary & Analysis

Harold McGee
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On Food and Cooking by Harold McGee is an in-depth, insightful look at the foods we eat from a scientific and chemical viewpoint. The author does not examine recipes, but instead presents a cohesive book that is more of an encyclopedia than a simple book about cooking. The in-depth discussion of everyday foods and their interactions with one another and our bodies provides a historical and practical examination of dairy, meats, spices, herbs, alcohol and everything in between.

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This section contains 81 words
(approx. 1 page at 400 words per page)
Buy the On Food and Cooking Study Guide
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