Everything you need to understand or teach On Food and Cooking by Harold McGee.
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...
On Food and Cooking Lesson Plans contain 89 pages of teaching material, including:
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