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charlottemodel 's review for:
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Very informative, I just wish there was a recently updated version that covered more topics that are mentioned a lot in conversations about food today, like seed oils, trans fats, air frying, diets that remove entire food groups like carnivore & vegan, ultra processed foods, the increase in gluten free people, organic vs non gmo vs gmo food and when and if it matters, how to tell if eggs are humanely raised, etc.
Keep in mind the most recent version of this book was published 20 years ago, so some of the above topics are not covered at all, and others are briefly mentioned because research on these topics was just beginning at the time.
That being said, this book is a great resource on different types of ingredients and preparations & cooking techniques and their origins, as those things mostly haven’t changed since 2004.
Keep in mind the most recent version of this book was published 20 years ago, so some of the above topics are not covered at all, and others are briefly mentioned because research on these topics was just beginning at the time.
That being said, this book is a great resource on different types of ingredients and preparations & cooking techniques and their origins, as those things mostly haven’t changed since 2004.