Harold McGee





Harold McGee



Average rating: 4.45 · 10,749 ratings · 458 reviews · 10 distinct works · Similar authors
On Food and Cooking: The Sc...

4.48 avg rating — 10,056 ratings — published 1984 — 21 editions
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Keys to Good Cooking: A Gui...

really liked it 4.00 avg rating — 439 ratings — published 2009 — 18 editions
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The Curious Cook: More Kitc...

4.16 avg rating — 217 ratings — published 1990 — 3 editions
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食物與廚藝:麵食、醬料、甜點、飲料

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0.00 avg rating — 0 ratings — published 1984
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食物與廚藝:蔬、果、香料、榖物

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0.00 avg rating — 0 ratings — published 1984
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食物與廚藝:奶、蛋、肉、魚

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0.00 avg rating — 0 ratings — published 1984
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Modern Gastronomy A to Z: A...

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3.50 avg rating — 20 ratings — published 2009
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Six Micmac Stories

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4.40 avg rating — 10 ratings — published 1920 — 3 editions
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Umami: The Fifth Taste

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3.33 avg rating — 6 ratings — published 2014
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Cabinet 23: Fruits And Vege...

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3.50 avg rating — 2 ratings — published 2006
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More books by Harold McGee…
On Food and Cooking: The Sc... The Curious Cook: More Kitc...
The Science and Lore of the Kitchen (2 books)
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4.48 avg rating — 10,269 ratings

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“Salsify”
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

“Fish are an endless source of meditation and astonishment. The varied forms of these strange creatures, their diverse means of existence, the influence upon this of the places in which they must live and breathe and move about….”
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

“The Challenge of Whole Birds”
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

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