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On food and cooking : the science and lore of the kitchen
(Book)
Author
Status
Adult Nonfiction - South Wing Main Floor
641.3001 M4599
1 available
641.3001 M4599
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Adult Nonfiction - South Wing Main Floor | 641.3001 M4599 | On Shelf |
More Details
Format
Book
Physical Desc
x, 884 pages : illustrations
Language
English
Notes
Description
Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking.
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Citations
APA Citation, 7th Edition (style guide)
McGee, H. (2004). On food and cooking: the science and lore of the kitchen (Completely revised and updated, first Scribner rev. edition). Scribner.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)McGee, Harold. 2004. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen New York: Scribner, 2004.
Harvard Citation (style guide)McGee, H. (2004). On food and cooking: the science and lore of the kitchen. Completely revised and updated, first Scribner rev. edn New York: Scribner.
MLA Citation, 9th Edition (style guide)McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen Completely revised and updated, first Scribner rev. edition, Scribner, 2004.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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