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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Harold Mcgee
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Harold Mcgee
A masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.
896 pages, 200 line illustrations
| Medien | Bücher Gebundenes Buch (Buch mit hartem Rücken und steifem Einband) |
| Erscheinungsdatum | 8. November 2004 |
| ISBN13 | 9780340831496 |
| Verlag | Hodder & Stoughton |
| Genre | Englisch, Sachbücher |
| Seitenanzahl | 896 |
| Maße | 158 × 235 × 58 mm · 1,56 kg |
| Sprache | Englisch |
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