On Food and Cooking: The Science and Lore of the Kitchen

books:

	• On Food and Cooking Harold McGee Scribner, 1997 - 704 pages average customer review:based on 173 reviews view larger image
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highly recommended

History, Science and Cooking integrated

In other words: must read for anybody with a real interest in cooking.

More than you ever wanted to know!

Drive your friends and family crazy with the food and cooking facts you learn in this book.

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On Food and Cooking: The Science and Lore of the Kitchen

I gave this as Christmas present. My partner says it was the best present.

To be able to know the why behind the receipes makes cooking more enjoyable.

The Science of Food

Have enjoyed this book as a reference. The ways in which food changes, depending on what is done to it, is expalained in an easy to understand way with enough "food science" to keep it interesting. Worthwhile for those "cooks" who want to understand the why and wherefore. I think it will improve my cooking.

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Terrific book

Can get very technical. Good thing I remember some of my organic chemistry from college. There are small places where it comes in handy.

Even if you aren't an organic chemist though, you will still find this worthwhile if you are interested in the hows and whys of some food prep methods.

reviews: 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, page 14, 15, 16, 17, 18, 19, 20

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recommendations

So much fun to read, who cares if you ever cook anything?
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