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bennett_tv 's review for:
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
informative
slow-paced
The amount of information in this book is staggering. It is a very challenging read that requires a good basis in both biology and chemistry as well as knowledge of some cooking techniques. If you are looking for what is essentially a textbook on the science of cooking, then this book is the perfect fit for you. Just don't expect to read it in one sitting.