Description: Discover the secrets of chemistry and cookery with this classic book by MacLeod and Nason. Published by McGraw-Hill in 1930, this antique text offers a fascinating insight into the science behind cooking and the properties of different foods. Whether you're a professional chef or a home cook, you'll find valuable information on the chemistry of cooking and the science of taste and flavor.This book is a must-have for anyone interested in the history of cooking and the science of food. With its detailed descriptions and mouth-watering illustrations, it's sure to become a cherished addition to any kitchen or dining room. Get your hands on this rare gem today and unlock the secrets of chemistry and cookery!
Price: 50 USD
Location: La Crosse, Wisconsin
End Time: 2024-11-03T18:22:24.000Z
Shipping Cost: 5.38 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Binding: Hardcover
Author: MacLeod and Nason
Publisher: McGraw-Hill
Topic: Chemistry of cooking
Subject: Science & Medicine
