The Curious Cook: More Kitchen Science and Lore by Harold McGee - Signed Food Science Book for Home Chefs & Cooking Enthusiasts | Perfect for Culinary Experiments & Kitchen Discoveries

Product Description

Jacket. First Edition. San Francisco: North Point Press, 1990.

Signed by McGee on the 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?" Near fine.