(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Sourdough as well as more of

as well as more of Stina

creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness

The Gulab Jamun Cake

how dishes are purified

Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining—with plenty of wine—such as Camille’s “famous” Giant Beans with Citrus Zest

(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Sourdough as well as more ofJacket. 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.