(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Sourdough how dishes are purified

how dishes are purified

as well as drawings of curing and tying methods

so you’ll never feel stuck or stymied

natural ingredients corresponds with the trend in eating that's spreading across America

(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Sourdough how dishes are purifiedJacket. First Edition. San Francisco: North Point Press, 1990. Signed by McGee on bookplate facing title page. Following the modest success of McGee's first book, On Food and Cooking, his second book also focuses on the science of the kitchen, answering questions such as "does hot water freeze faster than cool water?" and "how do you keep tender meats from becoming tough by the end of the braise?" Minor sunning to jacket, else near fine.