[PDF] Download Õ 食物與廚藝:奶、蛋、肉、魚 | by Á Harold McGee 哈洛德·馬基 邱文寶 林慧珍

By Harold McGee 哈洛德·馬基 邱文寶 林慧珍 | Comments: ( 177 ) | Date: ( Nov 21, 2019 )

25 Harold McGee 2004 600 25 Harold McGee 2004 600 Nicholas Kurti 900


  • Title: 食物與廚藝:奶、蛋、肉、魚
  • Author: Harold McGee 哈洛德·馬基 邱文寶 林慧珍
  • ISBN: 9789868508842
  • Page: 199
  • Format: Paperback

About Author:

Harold McGee 哈洛德·馬基 邱文寶 林慧珍

Harold James McGee is an American author who writes about the chemistry and history of food science and cooking He is best known for his seminal book On Food and Cooking The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.McGee is a visiting scholar at Harvard University His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities McGee s scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons.



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  • [PDF] Download Õ 食物與廚藝:奶、蛋、肉、魚 | by Á Harold McGee 哈洛德·馬基 邱文寶 林慧珍
    199 Harold McGee 哈洛德·馬基 邱文寶 林慧珍
  • thumbnail Title: [PDF] Download Õ 食物與廚藝:奶、蛋、肉、魚 | by Á Harold McGee 哈洛德·馬基 邱文寶 林慧珍
    Posted by:Harold McGee 哈洛德·馬基 邱文寶 林慧珍
    Published :2019-08-01T07:09:53+00:00