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A review by thebookworm777
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
5.0
This book is a must-read for anyone interested in understanding why recipes work the way they do. After reading this book I feel more confident about experimenting in the kitchen and taking on more complex recipes in the future. There is so much to praise about this comprehensive, well-researched book, but some things which truly stood out to me include:
- McGee never moralizes food
- Reveals the surprising origins of some foods we strongly associate with specific countries contemporarily
- Looks at food from every angle: chemical, taste, aroma, linguistic, history, across different cultures
- Acknowledges multiple times the role of sugar in the Trans Atlantic slave trade and its contribution to the industrialization of European nations
- McGee never moralizes food
- Reveals the surprising origins of some foods we strongly associate with specific countries contemporarily
- Looks at food from every angle: chemical, taste, aroma, linguistic, history, across different cultures
- Acknowledges multiple times the role of sugar in the Trans Atlantic slave trade and its contribution to the industrialization of European nations