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The Curious Cook:
More Kitchen Science and Lore

 

by Harold McGee
 

The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a "minor masterpiece" by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's disease.

Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library."Some works are so original they defy classification. Such a book is Harold McGee's The Curious Cook." -Los Angeles Times "A thoroughly charming and extremely useful new book."
Reviewer: A reader from Atlanta, GA United States

 

 

 RELATED PAGES:

A Consumer's Dictionary of Food Additives        America's Food        Anticancer        The Cookbook Decoder        Cookwise        The Curious Cook        Eat, Drink, and Be Healthy        Food Additives : A Shopper's Guide        Food Chemistry        Food Processing Technology        The Inquisitive Cook        On Food and Cooking        The Science of Cooking        Science of Good Food        Vegan for Life        What Einstein Told His Cook

 

 

 

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