On Food and Cooking - Introduction Summary & Analysis

Harold McGee
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Introduction Summary and Analysis

McGee notes this is the second edition of the book, which has lengthened by two thirds and includes many elements not even available in 1984, such as canola oil and other newer food sources.

(read more from the Introduction Summary)

This section contains 41 words
(approx. 1 page at 400 words per page)
Buy the On Food and Cooking Study Guide
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On Food and Cooking from BookRags. (c)2016 BookRags, Inc. All rights reserved.
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