On Food & Cooking - Harold McGee fromage and thoroughness of its explanations

and thoroughness of its explanations

The first 100 pages of the book are a trove of useful information

They perform consistently well and look great

25-Qt oval stackable dish from Staub is heavyweight and built to last

On Food & Cooking - Harold McGee fromage and thoroughness of its explanationsA kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition