Harold MacGee McGee on food & cooking

an encyclopedia of kitchen science, history and culture

Engels | 884 pagina's | Hodder & Stoughton, London | 2004

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Harold McGee On food and cooking

the science and lore of the kitchen

Engels | 884 pagina's | Scribner, New York | 2004

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Stuart Farrimond The@Science of Spice

understand flavour connections and revolutionize your cooking

Engels | 224 pagina's | 2018

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Nigel Slater Greenfeast

autumn, winter

Non-fictie

Engels | 302 pagina's | 4th Estate, London | 2019

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J. Kenji López-Alt The food lab

better home cooking through science

Engels | 958 pagina's | W.W. Norton & Company, New York, London | 2015

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