The Wilder Shores of Gastronomy

Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires

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Author:

Davidson, Alan
Saberi, Helen

Foreword by:

McGee, Harold

ISBN:

978-1-58008-417-8

Publication Date:

Nov 2002

Publisher:

Ten Speed Press

Book Format:

Hardback

List Price:

AUD $44.99

Book Description:

Book Details

Pages:	512
Detailed Subjects:	Cooking / General Cooking / History Cooking / Reference
Physical Dimensions (W X L X H):	16.027 x 23.622 x 4.166 cm
Book Weight:	0.909 Kilograms

Author Biography

Davidson, Alan (Author)

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

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