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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardcover)

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World of Books Ltd £13.59

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Product Description

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

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