A masterpiece of gastronomic writing - presenting the science, history and culture of food and cooking. It is the standard reference among professional cooks, as it answers all those long-puzzled over questions such as why do onions make you cry and why does fish go off quicker than meat. When it was originally published in 1986 it won the Andre Simon Food Book of the Year.
Checked second-hand items
Free shipping from €19
With you in 2-4 working days
© 2025 momox SE Berlin. Buy used CDs, DVDs, books, films and games cheaply and securely online.
+49 30 488 288 200
