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

4.0

OK, so I didn't read it cover to cover. This is one of those reference, sit-on-the-shelf books, for sure. But it does have excellent, readable explanations for a lot of the science behind cooking and the history of foods and processes used to prepare them. I will turn to it often over the years, I'm sure, but I'm tired of it in my 'currently reading' list, so we'll call it done.