When I first got into the food industry I read two big, intimidating books, cover to cover, over the course of a year. This one, and Harold McGee’s On Food and Cooking. I think, with the knowledge this book contains, and the complementary understanding you can develop from McGee’s great work, you have as solid an understanding of food and cooking as you can get, without actually cooking or eating anything. This is my personal copy, and I’m selling it, because it’s where everything began for me, and I love the idea it might also be where everything begins for you/someone else!!! I’m charging fifty squirrels for it, because I couldn’t bear to part with it otherwise, sorry!!!! Let me know if you’d like me to write something in it for you or whoever you’re buying it for, if that isn’t too conceited?! Or don’t obvs, of course!! Bon Chance.
Publisher/Published: Oxford University Press, 2006
Condition: BB. I have spent A LOT of time reading this book, and it has paid the price a little, as you can see.
When I first got into the food industry I read two big, intimidating books, cover to cover, over the course of a year. This one, and Harold McGee’s On Food and Cooking. I think, with the knowledge this book contains, and the complementary understanding you can develop from McGee’s great work, you have as solid an understanding of food and cooking as you can get, without actually cooking or eating anything. This is my personal copy, and I’m selling it, because it’s where everything began for me, and I love the idea it might also be where everything begins for you/someone else!!! I’m charging fifty squirrels for it, because I couldn’t bear to part with it otherwise, sorry!!!! Let me know if you’d like me to write something in it for you or whoever you’re buying it for, if that isn’t too conceited?! Or don’t obvs, of course!! Bon Chance.
Publisher/Published: Oxford University Press, 2006
Condition: BB. I have spent A LOT of time reading this book, and it has paid the price a little, as you can see.
