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

3.0

Educational, with a combination of scientific, historical, and practical information about food and cooking. As its encyclopedic length might indicate, this book wasn’t really intended to be read sequentially cover to cover. However, doing that I found the extreme level of detail to be often dry and a bit challenging. For a more casual (or sensical) reader the book is helpfully arranged into subjects; it would be easy to jump to whatever subject one might find interesting.