Harold Mcgee | Get Textbooks | New Textbooks | Used Textbooks

The Mi'kmaq(1st Edition)
(Micmac): How Their Ancestors Lived Five Hundred Years Ago
by Dr. Harold Mcgee, Ruth Holmes Whitehead, Kathy Kaulbach, Ruth Homes Whitehead, Harold Franklin Mcgee
Paperback, 60 Pages, Published 1985 by Nimbus Publishing
ISBN-13: 978-0-920852-21-7, ISBN: 0-920852-21-1

Keys to Good Cooking(1st Edition)
A Guide to Making the Best of Foods and Recipes
by Harold Mcgee
Hardcover, 576 Pages, Published 2010 by Doubleday Canada
International Edition
ISBN-13: 978-0-385-66645-9, ISBN: 0-385-66645-4

Coi(1st Edition)
Stories and Recipes
by Daniel Patterson, Peter Meehan, Maren Caruso, Harold Mcgee, Vv.Aa.
Hardcover, 304 Pages, Published 2013 by Phaidon Press
ISBN-13: 978-0-7148-6590-4, ISBN: 0-7148-6590-7

The Curious Cook(1st Edition)
More Kitchen Science and Lore
by Harold J. Mcgee, The Curious Cook
Hardcover, 339 Pages, Published 1990 by North Point Pr
ISBN-13: 978-0-86547-452-9, ISBN: 0-86547-452-4

THE CURIOUS COOK(1st Edition)
TAKING THE LID OFF KITCHEN FACTS AND FALLACIES
by Harold Mcgee
Hardcover, 356 Pages, Published 1992 by Harpercollins
Import
ISBN-13: 978-0-00-412663-0, ISBN: 0-00-412663-7

Six Mi'kmaq Stories(1st Edition)
by Ruth Holmes Whitehead, Harold Mcgee
Paperback, 55 Pages, Published 2011 by Nimbus Publishing
ISBN-13: 978-1-55109-773-2, ISBN: 1-55109-773-7

The Curious Cook(1st Edition)
More Kitchen Science and Lore
by Harold J. Mcgee, Laurie Anderson
Paperback, 339 Pages, Published 1992 by Wiley
ISBN-13: 978-0-02-009801-0, ISBN: 0-02-009801-4

On Food And Cooking(1st Edition)
The Science and Lore of the Kitchen
by Harold J. Mcgee
Paperback, 684 Pages, Published 1988 by Scribner
ISBN-13: 978-0-02-034621-0, ISBN: 0-02-034621-2

Modern Gastronomy. CRC Press. 2010.(1st Edition)
by Ferran Adria, Harold Mcgee, Modern-Gastronomy
Hardcover, 265 Pages, Published 2009 by Crc Press
ISBN-13: 978-1-4398-1245-7, ISBN: 1-4398-1245-4

Under Pressure(1st Edition)
Cooking Sous Vide (The Thomas Keller Library)
by Thomas Keller, Harold Mcgee
Hardcover, 295 Pages, Published 2008 by Artisan
ISBN-13: 978-1-57965-351-4, ISBN: 1-57965-351-0

On Food and Cooking(1st Edition)
Das Standardwerk der Küchenwissenschaft
by Harold Mcgee
Hardcover, 1,008 Pages, Published 2013 by Matthaes Verlag
ISBN-13: 978-3-87515-083-4, ISBN: 3-87515-083-X

Over eten en koken / druk 1(1st Edition)
wetenschap en cultuur in de keuken
by Harold Mcgee, Patricia Dorfman, Justin Greene, Ann Macgee, Ann Mcgee, Jacques Meerman
Hardcover, 876 Pages, Published 2013 by Nieuw Amsterdam
ISBN-13: 978-90-468-1393-5, ISBN: 90-468-1393-2

Dicas Para Cozinhar Bem. Um Guia Para Aproveitar Melhor Alimentos E Receitas(1st Edition)
by Harold Mcgee
Paperback, 576 Pages, Published 2012 by Zahar
ISBN-13: 978-85-378-0812-2, ISBN: 85-378-0812-1

Over eten & koken / druk 10(1st Edition)
wetenschap en cultuur in de keuken
by Harold Mcgee, Patricia Dorfman, Justin Greene, Ann Macgee, Jacques Meerman, H. Macgee
Hardcover, 874 Pages, Published 2006 by Nieuw Amsterdam
ISBN-13: 978-90-468-0067-6, ISBN: 90-468-0067-9

Umami(1st Edition)
The Fifth Taste
by Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Pedro Miguel Schiaffino, Yoshihiro Murata, Keiko Nagae, Regis Cursan, Thomas Keller, Harold Mcgee, Yoshiro Murata, Akira Saito, John Prescott, Ole G. Mouritsen
Hardcover, 160 Pages, Published 2014 by Japan Publications Trading
Illustrated
ISBN-13: 978-4-88996-391-5, ISBN: 4-88996-391-X

La cocina y los alimentos(1st Edition)
Enciclopedia de la ciencia y la cultura de la comida / On Food and Cooking (Spanish Edition)
by Harold James Mcgee, Juan Manuel Ibeas, Ibeas Delgado, Editorial Debate
Hardcover, 960 Pages, Published 2008 by Debate
ISBN-13: 978-84-8306-744-4, ISBN: 84-8306-744-7

The Wilder Shores of Gastronomy(1st Edition)
Twenty Years of Food Writing
by Alan Davidson , Helen Saberi , Harold J. Mcgee
Hardcover, 512 Pages, Published 2002 by Ten Speed Press
ISBN-13: 978-1-58008-417-8, ISBN: 1-58008-417-6