(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Sourdough and creams grouped around their

and creams grouped around their dominant ingredient -- from apples and berries to dried fruits

storied in its pasts

The Gulab Jamun Cake

how dishes are purified

" When he died in 1927

(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Sourdough and creams grouped around theirJacket. First Edition. San Francisco: North Point Press, 1990. Signed by McGee on bookplate facing title page. Following the modest success of McGee's first book, On Food and Cooking, his second book also focuses on the science of the kitchen, answering questions such as "does hot water freeze faster than cool water?" and "how do you keep tender meats from becoming tough by the end of the braise?" Minor sunning to jacket, else near fine.