When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hard...
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reviews
Mar 30, 2010
C
rated it: 
This is 0 part cookbook, all food science and a little body science. There was a bit less about food than I preferred and a bit more than I would have wanted to read about saturated fats and heart health...but an interesting chapter on aluminum cookware and alzhiemers that I've been meaning to read.
It's a great book, just not 100% my personal preference. Ideally I'd be able to choose the food science topics ala carte and have them put together in one tome for my own reading, More...
Feb 28, 2009
Connie
rated it: 
OMG I think I'm in love. Seriously, though, it has to say something about the quality of the writing and exploration that I (a vegan) have even read all the chapters on meat and eggs. The exposition is clear, the process is fascinating. If you have any interest in the overlap between chemistry and food, Harold McGee is for you.
Apr 27, 2008
Katy
rated it:
Stories and discussion of the science of cooking - why things work as they do in the kitchen. Cooking is a mystery to me so knowing more about how and why - the chemistry and physics of it - is interesting. I am not a better cook after reading this but am a more informed one!
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