Physical x, 339p. ; 23cm. Cooking. Food.

The Curious Cook: Taking the lid off kitchen facts and fallacies

Harold McGee

Cookbooks, Food & Wine

London: HarperCollins

On Food and Cooking: The Science and Lore of the Kitchen

(Foreword) Alan Davidson

Cooking Education & Reference

HarperCollins Publishers, Ltd

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

"A vital tool for anyone who loves food and cooking" Heston BlumenthalThere's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance.Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.

Hodder&Stoughton

Nose Dive: A Field Guide to the World's Smells

Penguin Press

Appetite by Random House

This is the completely revised and updated version of the hardcover in paperback for the first time in this books 20 year history.

On Food and Cooking The Science and Lore of the Kitchen

Scribner

Written for young people, this small book illustrated by Kathy Kaulback, is a perfect way to learn more about how the native people of the Maritimes lived before white people came to their land.

The Mi'kmaq (Micmac): How Their Ancestors Lived Five Hundred Years Ago

Ruth Holmes Whitehead

Children's Books

Nimbus Publishing

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Books by Harold McGee