On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

4.53 AVERAGE

libbywiz's review against another edition

5.0
Everything you ever wanted to know about food and cooking, including the economic, cultural, and chemical aspects!

alexisrt's review against another edition

On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee (2006)

kkrato's review against another edition

This book was hugely influential in my love of cooking.

fxp's review against another edition

5.0
Anything you ever wanted to know about food, ingredients and cooking. Actually *more* than you ever wanted to know. This book is a treasure trove of knowledge on anything food, covering vocabulary, chemistry, processes, and culture.
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karenzmn's review against another edition

3.0
informative slow-paced
Becoming outdated. 

142124134's review against another edition

DID NOT FINISH: 48%
really informative, but too STEM-y for me to ever realistically use as a reference
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randomly's review against another edition

4.0
informative slow-paced

crownoflaurel's review against another edition

4.0
informative slow-paced
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evagro's review against another edition

5.0
This book is a MUST for the kitchen. I was never one for math, chemistry or any sort of science until I started cooking. This book is a great resource and packed tight with incredibly interesting food knowledge.

epersonae's review against another edition

3.0
Can't remember exactly when I checked out this book -- really good info about the science of cooking. Not a lot of recipes IIRC.