So Good - I've Bought Copies For All My Foodie Friends

books:


	• On Food and Cooking Harold McGee Scribner, 1997 - 704 pages average customer review:based on 167 reviews view larger image
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highly recommended

So Good - I've Bought Copies For All My Foodie Friends

I looked for a book that would help me understand which variables can I manipulate to affect the outcome in my cooking of : meat, bread, eggs, sauces, vegetables ... etc. And would help me with food handling practice - bringing it out of habit in to understanding. Different cultures handle food differently - I wanted to understand what effects those habits have. How does food spoil? And what are the variables that one can control - and how do cultures control them?

This book responds to those questions, bringing real understanding to my kitchen. And it responds to them on both an overview level and a scientific level, and one can engage either or both.

The book really appeals to be because this isn't a scientist writing dryly about food, this is a food lover bringing the context of history and science to food preparation.

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Great value, great fun, and very informative.

This is an excellent book filled with great information in what I like to call a "pick up and read a little" format. It is logically arranged and well indexed but it lends itself well to random reading. Think of it as part Extraordinary Origins of Everyday Things, part chemistry primer, and part dictionary of eatables.

Since buying this book, I leave it within easy reach on the top of the bookshelf and typically pick it up and choose something at random and learn something new.

Very readable, well illustrated and a great value: you will not regret purchasing this book.

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Husband loves this book

I bought this book for my husband, at his request. He's not much of a cook, but he is intrigued by the encyclopedic knowledge of food and food preparation that this book includes. He is very pleased with the purchase. And I will refer to it, I'm sure.

Analitical Review of "On Food and Cooking"

A scientific approach to cooking. It covers all aspexts of food preparation, has extensive bibliography and a good index. This book is not for casual cookers. The reader has to be serious in his desire to profundize his knowledge of the minutia that makes the difference between a casually prepared dish and a great one. He/she have to possess some knowledge of chemistry to get a good information in regard to the delicate aspects of different forms of heat, coockware etc. All and all, it is an excellent source of good information for the serious cook.

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Covers everything

I am truly enjoying the depth of cooking knowledge in this book. I am a "down home" type cook. It is fun to learn the chemistry of the cooking procedures I use, and to learn the history of the ingredients I use. The book is well arranged and the style of writing is easy to understand. This is not a cookbook, per se, but an excellent reference for someone interested in the "how" and "why" of cooking.

reviews: 1, 2, page 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

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