The Curious Cook - Harold McGee (True First Edition)
The man who Kenji López-Alt owes everything, the man who brought us one of the seminal books of food history, now rocks up with a less intimidating, but no less valuable tome. One perhaps more relevant to those of us who like (and are really interested in) cooking at home, but don’t own a restaurant. Big Harold sorts a load of stuff out for us, including how to stop Jerusalem Fartichokes from making you fart, figuring out how much sugar, water and lemon juice to add to different fruit juices to make the perfect granita and tonnes and tonnes of other stuff too. He even clairifies hollandaise and béarnaise, if you’ll pardon the pun. Amazing.
Publisher/Published: North Point Press, 1990
A True First Edition, Hardback, with dust jacket.
Condition: Very Good. Both book and dust jacket.
The man who Kenji López-Alt owes everything, the man who brought us one of the seminal books of food history, now rocks up with a less intimidating, but no less valuable tome. One perhaps more relevant to those of us who like (and are really interested in) cooking at home, but don’t own a restaurant. Big Harold sorts a load of stuff out for us, including how to stop Jerusalem Fartichokes from making you fart, figuring out how much sugar, water and lemon juice to add to different fruit juices to make the perfect granita and tonnes and tonnes of other stuff too. He even clairifies hollandaise and béarnaise, if you’ll pardon the pun. Amazing.
Publisher/Published: North Point Press, 1990
A True First Edition, Hardback, with dust jacket.
Condition: Very Good. Both book and dust jacket.
The man who Kenji López-Alt owes everything, the man who brought us one of the seminal books of food history, now rocks up with a less intimidating, but no less valuable tome. One perhaps more relevant to those of us who like (and are really interested in) cooking at home, but don’t own a restaurant. Big Harold sorts a load of stuff out for us, including how to stop Jerusalem Fartichokes from making you fart, figuring out how much sugar, water and lemon juice to add to different fruit juices to make the perfect granita and tonnes and tonnes of other stuff too. He even clairifies hollandaise and béarnaise, if you’ll pardon the pun. Amazing.
Publisher/Published: North Point Press, 1990
A True First Edition, Hardback, with dust jacket.
Condition: Very Good. Both book and dust jacket.
