(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Parents as we devour pizza by

as we devour pizza by the slice

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Oakland: Pacific Press

Piece of jacket lacking from spine ends

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(Food Science) McGee, Harold. The Curious Cook: More Kitchen Science and Lore. *SIGNED!* Parents as we devour pizza byJacket. First Edition. San Francisco: North Point Press, 1990. Signed by McGee on bookplate facing title page. Following the modest success of McGee's first book, On Food and Cooking, his second book also focuses on the science of the kitchen, answering questions such as "does hot water freeze faster than cool water?" and "how do you keep tender meats from becoming tough by the end of the braise?" Minor sunning to jacket, else near fine.