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alexisrt's review
On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee (2006)
fxp's review
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.
rallisaurus's review
4.0
FINALLY! It only took me two years to finish reading this monster! (Granted, it was just sitting in the backseat of my car for about a year and a half). After I read the chapter on carbs I immediately had to come home and bake. Somehow the vegetable chapter did not have that effect on me.
teibrich's review
3.0
The book is definitely a kitchen classic. I learned something from it, but it's not so much a book to read but more like an encyclopedia on food. I was probably expecting something different and hoping for some more concrete advice. Often the author sticks to fairly generic descriptions leaving it up to the reader to draw the (hopefully correct) conclusions.
jbogerhawkins's review
really informative, but too STEM-y for me to ever realistically use as a reference
evagro's review
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.