
Harold McGee's culinary bible transforms kitchen myths into scientific truths. Revered by chefs worldwide as "genius," this 550-page guide decodes food chemistry, debunks common myths (searing doesn't "seal" juices!), and elevates cooking from blind recipe-following to confident, science-backed mastery.
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Imagine standing in your kitchen, recipe in hand, wondering why your souffle collapsed or your steak turned out tough despite following instructions perfectly. The secret to cooking isn't just in following recipes-it's understanding the science that makes them work. Harold McGee's masterpiece transforms cooking from a mysterious art into an accessible science, explaining why foods behave as they do when heated, mixed, or stored. Even Alton Brown keeps this culinary Rosetta stone within arm's reach, and for good reason: it empowers us to cook with confidence by understanding the why behind the how.
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Creato da alumni della Columbia University a San Francisco
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Creato da alumni della Columbia University a San Francisco

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