Let's Cook It Right [Revised Edition].

Adelle Davis.

Edité par Harcourt Brace & World, New York, NY, 1962
Ancien(s) ou d'occasion / Hardcover / Quantité : 1
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Titre : Let's Cook It Right [Revised Edition].

Éditeur : Harcourt Brace & World, New York, NY

Date d'édition : 1962

Reliure : Hardcover

Etat de la jaquette : Dust Jacket Included

Edition : 1st Edition

Description :

Very Good+ in Very Good DJ: Book shows indications of very light use: just a touch of wear to the extremities; a bit of rubbing at the upper back strip; the former owner's name in ink at both the front and rear end papers; a couple of tiny closed tears at the head of the back strip; the binding shows the slightest lean, but remains perfectly secure; text clean. The DJ shows light wear to the extremities; mild overall rubbing; the price has been clipped; mylar-protected. No longer 'As New', but overall remains structually sound and tightly bound: a sturdy, presentable copy with a clean text. NOT a Remainder, Book-Club, or Ex-Library. 8vo. (8.25 x 5.95 x 1.8 inches). x, 597 pages. Cooking Equivalents at End Papers. Weight: 1 pound, 11.2 ounces. Second Edition [1962], Revised & Enlarged. The first edition appeared in 1947. Hardback with DJ. Davis manages to transform a recipe book into a fascinating look into the biochemistry of food. Her books are the only comprehensive description I've ever found of practical nutrition, and this one is no exception. The technical information is made accessible and interesting, even for the general reader. The recipes are detailed, easy to use and often delicious when prepared to her instructions. Many of her ideas come from the great cooking traditions of the world. Her procedure for making soup stock, for example, is classically French a la Julia Child and just as practical. The difference here is that you'll know what makes soup stock incredibly delicious, highly nutritious and what your body does with it. Ever wonder why vegetables are easily overcooked? Davis explains the delicate enzymatic and structural changes that take place during cooking that can make broccoli either an appetizing green forest or a puddle of colorless goo. All of her main points are backed by journal research cited in bibliographical notes. Fascinating! Second Edition [1962], Revised & Enlarged. The first edition appeared in 1947. N° de réf. du libraire 38276

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Libraire : Black Cat Hill Books
Adresse : Oregon City, OR, Etats-Unis

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