On Food and Cooking: The Science and Lore of the Kitchen @ richardeward.com

On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
from Scribner

Customer Reviews:

• Avg. Customer Rating: 5.0 / 5.0

• top stuff
  I think it's important to point out this book is realively small for the degree of degtail it contains. If you want to find out the answers to a great deal of cullinary questions without wading through highly verbose food science texts, then this is your book. It is certainly Europe centric.

• "On Food and Cooking" by Harold McGee
  This book is not for the faint of heart or the casual cook or reader! This is a most complete reference work on the art and science of cooking. If you ever wondered what happens to the food stuff when you cook it or why you do or don't add certain things together while preparing a dish this volume has all your answers. This is not a bedside reader but an excellent addition to your cookbook collection and reference shelf.

• teaches only names
  McGee's book set out to teach you the science behind cooking--but ends up teaching you only the names of various compounds and reactions. Very little space is given to teaching the reader how to use food science to craft new recipes or to improve the implementation of existing recipes. Neither is any attention given to how our own kitchen experience can help us understand the nature of foodstuffs better. Also, it may be my own ignorance, but the science itself seems mostly descriptive and not analytical.... more info

• a cooks must have!
  "On Cooking and Food" is the tool to obtain the base knowledge nesessary to do food right. This book is a culinary couse unto it's self, you will go to the next level in your cooking with this book.

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