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              Books by Harold Mcgee

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              Nose Dive: A Field Guide to the World's Smells

              Nose Dive: A Field Guide to the World's Smells (Hardback)

              By Mcgee, Harold

              • RRP: $69.99
              • $54.59
              • Save $15.40
              • In Stock At Publisher

              An authoritative guide to taste and our senses from world-renowned foodwriter, Harold McGee.

              ISBN 9780340963227
              Released NZ 27 Jan 2021
              Publisher John Murray Press
              Interest Age General Audience
              Availability
              36 In-stock at publisher; ships 7-14 working days
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              McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

              McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardback, New title)

              By Mcgee, Harold

              • RRP: $95.00
              • $74.10
              • Save $20.90
              • In Stock At Publisher

              Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions ma...kes you cry; and about the health benefits of chocolate and alcohol.
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              ISBN 9780340831496
              Released NZ 1 Jan 2005
              Publisher Hodder & Stoughton
              Interest Age General Audience
              Availability
              27 In-stock at publisher; ships 7-14 working days
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              Under Pressure: Cooking Sous Vide

              Under Pressure: Cooking Sous Vide (Hardback, illustrated edition)

              By Keller, Thomas; Introduction by Mcgee, Harold

              • RRP: $179.99
              • $161.99
              • Save $18.00
              • In Stock At Publisher

              There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtig...ht plastic bags and cooking at low heat, achieves flavour.
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              ISBN 9781579653514
              Released NZ 1 Oct 2008
              Publisher Artisan
              Interest Age General Audience
              Availability
              1 In-stock at publisher; ships 7-14 working days
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              Nose Dive: A Field Guide to the World's Smells
               

              Nose Dive: A Field Guide to the World's Smells (Hardback)

              By Mcgee, Harold

              • RRP: $74.50
              • $59.69
              • Save $14.81
              • Backorder US

              The ultimate guide to the smells of the universe - the ambrosial to the pungent, and everything in between - from the author of the acclaimed culinary guides ON FOOD AND COOKING and KEYS TO GOOD COOKING From Harold McGee, James Beard award-winning author and the leading expert on... the science of food and cooking, comes the extensive and wide-ranging exploration of the awe-inspiring world of smell. In UNTITLED ON SMELL, McGee takes us on a sensory-filled adventure, from the sulfurous aroma of the nascent earth over four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement, bonfires, and cut grass) and extraordinary (fresh bread, wine, and chocolate), the delightful (roses, incense, and vanilla) and the unpleasant (skunks, spoiled meat, and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in - the molecules that trigger our perceptions, that prompt the citrusy smell of celery root and beer and the medicinal smell of daffodils and sea urchins. And like everything in the physical world, molecules have history. Many of the molecules that we smell every day existed long before any creature was around to smell them - before there was even on a planet for those creatures to live on. Beginning with the origins of those molecules, which is the very origin of the universe and earth itself, McGee moves outward through time and space, through the smells of the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is the story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, UNTITLED ON SMELL distills the science behind the smells and translates it, as only McGee can, into an accessib
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              ISBN 9781594203954
              Released NZ 20 Oct 2020
              Publisher Penguin
              Interest Age General Audience
              Availability
              Internationally sourced (on backorder); allow 4-8 weeks
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              Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
               

              Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (Trade Paperback / Paperback)

              By Mcgee, Harold

              • RRP: $46.99
              • $37.52
              • Save $9.47
              • In Stock US

              The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--an invaluable ...resource for anyone who prepares food and wants to do it well.
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              ISBN 9780143122319
              Released NZ 31 Oct 2012
              Publisher Penguin
              Interest Age General Audience
              Availability
              Internationally sourced; ships 6-14 working days
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              On Food and Cooking: The Science and Lore of the Kitchen
                

              On Food and Cooking: The Science and Lore of the Kitchen (Hardback, Revised and Updated ed.)

              By Mcgee, Harold

              • RRP: $84.99
              • $76.75
              • Save $8.24
              • In Stock US

              An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage ...of trends from the p
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              ISBN 9780684800011
              Released NZ 23 Nov 2004
              Publisher Simon & Schuster
              Interest Age General Audience
              Availability
              Internationally sourced; ships 6-14 working days
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