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<book id="6985004">
  <title><![CDATA[On Food and Cooking]]></title>
  <isbn><![CDATA[1416556370]]></isbn>
  <isbn13><![CDATA[9781416556374]]></isbn13>
    <image_url>http://photo.goodreads.com/books/1255621843m/6985004.jpg</image_url>
      <description><![CDATA[]]></description>
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  <best_book_id type="integer">101255</best_book_id>
  <books_count type="integer">13</books_count>
  <id type="integer">1164036</id>
  <media_type nil="true"></media_type>
  <original_language_id type="integer" nil="true"></original_language_id>
  <original_publication_day type="integer">16</original_publication_day>
  <original_publication_month type="integer">11</original_publication_month>
  <original_publication_year type="integer">1984</original_publication_year>
  <original_title>On Food and Cooking: The Science and Lore of the Kitchen</original_title>
  <rating_dist>total:813|5:590|4:169|3:47|2:4|1:3|</rating_dist>
  <ratings_count type="integer">813</ratings_count>
  <ratings_sum type="integer">3778</ratings_sum>
  <reviews_count type="integer">1633</reviews_count>
  <text_reviews_count type="integer">187</text_reviews_count>
</work>

  <average_rating><![CDATA[4.65]]></average_rating>
  <ratings_count><![CDATA[0]]></ratings_count>
  <text_reviews_count><![CDATA[0]]></text_reviews_count>
  <url><![CDATA[http://www.goodreads.com/book/show/6985004-on-food-and-cooking]]></url>
  <authors>
        <author id="58484">
      <name><![CDATA[Harold McGee]]></name>
      <role><![CDATA[]]></role>
      <url><![CDATA[http://www.goodreads.com/author/show/58484.Harold_McGee]]></url>
      <average_rating><![CDATA[4.62]]></average_rating>
      <ratings_count><![CDATA[844]]></ratings_count>
      <text_reviews_count><![CDATA[189]]></text_reviews_count>
    </author>
      </authors>
    <reviews start="1" end="20" total="1632">
    <review id="6048322">
    <user id="371367">
    <name><![CDATA[Elizabeth]]></name>
    <location><![CDATA[Chicago, IL]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/371367-elizabeth]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1196221417p3/371367.jpg]]></image>
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    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>5</rating>
  <votes>5</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[Cooks, Chefs, the scientifically minded, and programmers for Personal Chef Robots of the future.]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Wed Sep 26 07:31:56 -0700 2007</read_at>
  <date_added>Tue Sep 11 11:09:27 -0700 2007</date_added>
  <date_updated>Thu Dec 17 10:04:44 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book is endlessly fascinating. Interesting tidbits McGee's has taught me: raw pineapple will curdle milk, but cooked pineapple will not. Some of our fellow humans will be repulsed by cheese because of an instinctual reaction to fermented foods. See? Fascinating!<br/><br/>McGee's contains nece...<a href="http://www.goodreads.com/review/show/6048322">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/6048322]]></url>
</review>
    <review id="3661967">
    <user id="134021">
    <name><![CDATA[David]]></name>
    <location><![CDATA[Austin, TX]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/134021-david]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1181945611p3/134021.jpg]]></image>
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    <book>
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  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>4</rating>
  <votes>4</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[mathematicians, scientists]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat Jan 01 00:00:00 -0800 2005</read_at>
  <date_added>Fri Jul 27 12:26:42 -0700 2007</date_added>
  <date_updated>Thu Dec 17 02:26:57 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Once upon a time, I was expressing my frustration with books on cooking to a chemist friend -- primarily that most books on cooking treat cooking as this magical art.  They presume lots of knowledge on the part of the reader and they give directions that theoretically make the food what it's suppose...<a href="http://www.goodreads.com/review/show/3661967">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/3661967]]></url>
</review>
    <review id="20575917">
    <user id="747169">
    <name><![CDATA[BunWat ]]></name>
    <location><![CDATA[North Hollywood, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/747169-bunwat]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1257878052p3/747169.jpg]]></image>
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    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>4</rating>
  <votes>4</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="2008" />
        <shelf name="cooking-and-food" />
        <shelf name="non-fiction" />
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat May 24 00:00:00 -0700 2008</read_at>
  <date_added>Sun Apr 20 09:31:09 -0700 2008</date_added>
  <date_updated>Sun Sep 07 09:35:40 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Not a cookbook. Everything you ever might want to know about how food works.  How ice cream is made, why bread rises, what kind of  molds are in cheese, what are the parts of an egg.  And yet, readable.  Brill.  May however, make you annoy your friends with &quot;well you know, cheese on the Asian s...<a href="http://www.goodreads.com/review/show/20575917">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/20575917]]></url>
</review>
    <review id="19441000">
    <user id="1054431">
    <name><![CDATA[Cynthia]]></name>
    <location><![CDATA[Arlington Heights, IL]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1054431-cynthia]]></url>
    <image><![CDATA[http://www.goodreads.com/images/nophoto-F-111x148.jpg]]></image>
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    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>5</rating>
  <votes>3</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[foodies, lovers of trivia, history buffs]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Fri Apr 04 08:40:18 -0700 2008</date_added>
  <date_updated>Fri Apr 04 08:45:40 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Before there was Alton Brown, there was Harold McGee. This is a smart, dazzling, fabulously eclectic collection of information about what we eat. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs form in a chicken’s body to the history of beer and choco...<a href="http://www.goodreads.com/review/show/19441000">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/19441000]]></url>
</review>
    <review id="10398082">
    <user id="350823">
    <name><![CDATA[John]]></name>
    <location><![CDATA[Minneapolis, MN]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/350823-john-burke]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1189051978p3/350823.jpg]]></image>
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    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>5</rating>
  <votes>2</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="currently-reading" />
      </shelves>
  <recommended_for><![CDATA[Anyone interested in how food works]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon Jan 01 00:00:00 -0800 2007</read_at>
  <date_added>Thu Dec 13 19:13:10 -0800 2007</date_added>
  <date_updated>Thu Dec 13 19:18:52 -0800 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is an invaluable resource when your kids ask &quot;does THIS cheese have mold in it&quot; or &quot;why does it all stick together if you cook it too long&quot; or when you want to know what makes espresso different from coffee.  Is is not about cooking, but about why and how cooking works, abou...<a href="http://www.goodreads.com/review/show/10398082">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/10398082]]></url>
</review>
    <review id="60054935">
    <user id="1837175">
    <name><![CDATA[Chrissie]]></name>
    <location><![CDATA[Sydney, Australia]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1837175-chrissie]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1249061566p3/1837175.jpg]]></image>
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    <book>
  <id type="integer">946143</id>
  <isbn>0684843285</isbn>
  <isbn13>9780684843285</isbn13>
  <ratings_count type="integer">17</ratings_count>
  <text_reviews_count type="integer">2</text_reviews_count>
  <title>On Food and Cooking</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1179695798m/946143.jpg</image_url>
  <link>http://www.goodreads.com/book/show/946143.On_Food_and_Cooking</link>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="reference" />
      </shelves>
  <recommended_for><![CDATA[Anyone who cooks or with questions about food.]]></recommended_for>
  <recommended_by><![CDATA[University Lecturer]]></recommended_by>
  <read_at>Thu Feb 01 00:00:00 -0800 2001</read_at>
  <date_added>Wed Jun 17 11:46:21 -0700 2009</date_added>
  <date_updated>Wed Jun 17 11:59:16 -0700 2009</date_updated>
  <read_count>numerous times</read_count>
    <body><![CDATA[This book was at the top of my textbook list for Food Science subjects in first year University. Don´t let that put you off, as I do believe that this book should be on every cookbook shelf. Often when people ask me for advice on food and cooking (usually some ingredient not working as it should, o...<a href="http://www.goodreads.com/review/show/60054935">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/60054935]]></url>
</review>
    <review id="77529072">
    <user id="2935034">
    <name><![CDATA[pinknantucket]]></name>
    <location><![CDATA[Australia]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2935034-pinknantucket]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1258203781p3/2935034.jpg]]></image>
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    <book>
  <id type="integer">408842</id>
  <isbn>0340831499</isbn>
  <isbn13>9780340831496</isbn13>
  <ratings_count type="integer">4</ratings_count>
  <text_reviews_count type="integer">1</text_reviews_count>
  <title>McGee on Food and Cooking</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1174504375m/408842.jpg</image_url>
  <link>http://www.goodreads.com/book/show/408842.McGee_on_Food_and_Cooking</link>
</book>

    <rating>5</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="ms-readathon-2009" />
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sun Mar 01 00:00:00 -0800 2009</read_at>
  <date_added>Thu Nov 12 04:43:10 -0800 2009</date_added>
  <date_updated>Sat Nov 28 03:14:42 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[OK so I didn't read absolutely every word of this book, but it's over 800 pages and I reckon I read more than enough of them to equal a decently long novel. I'm actually reading it for my thesis, what with McGee being a pre-eminent food scientist and all, and it's so much more pleasurable to read th...<a href="http://www.goodreads.com/review/show/77529072">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/77529072]]></url>
</review>
    <review id="39077371">
    <user id="1339694">
    <name><![CDATA[Adam]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1339694-adam]]></url>
    <image><![CDATA[http://www.goodreads.com/images/nophoto-M-111x148.jpg]]></image>
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    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>5</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Mon Dec 01 19:54:54 -0800 2008</date_added>
  <date_updated>Mon Dec 01 20:04:37 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is absolutely necessary in every kitchen in the country.  Food nerds everywhere bask in its glory.  This is an eight hundred-something page chemistry, biology, and history textbook on food as it relates to cooking.  This can help give you the knowledge to take your cooking to the next level.  U...<a href="http://www.goodreads.com/review/show/39077371">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/39077371]]></url>
</review>
    <review id="48312797">
    <user id="2090066">
    <name><![CDATA[Josh]]></name>
    <location><![CDATA[Houston, TX]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2090066-josh-hesterman]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1236107320p3/2090066.jpg]]></image>
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    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat Dec 01 00:00:00 -0800 2007</read_at>
  <date_added>Thu Mar 05 08:07:13 -0800 2009</date_added>
  <date_updated>Thu Mar 05 08:07:13 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I love food. I love science. The best of both worlds jammed into one seriously dense tome makes for either lovely reading (for the enthusiast) or a lovely paperweight.<br/><br/>If you want to get yourself immersed in page after page of more data tables about milk density than you thought could possi...<a href="http://www.goodreads.com/review/show/48312797">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/48312797]]></url>
</review>
    <review id="41861840">
    <user id="1718283">
    <name><![CDATA[Terran]]></name>
    <location><![CDATA[Albuquerque, NM]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1718283-terran]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1226713829p3/1718283.jpg]]></image>
  </user>
    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>5</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="for-eating" />
        <shelf name="reviewed" />
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Sun Jan 04 13:09:42 -0800 2009</date_added>
  <date_updated>Sun Jan 04 13:12:31 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[A brilliant dissertation on the science behind food.  A must-read for geek foodies (or gourmet hackers or something).  Well written and intriguing, on top of being exhaustively authoritative.  And some very serious cooks also take this book as canon: I have seen this book cited in the references sec...<a href="http://www.goodreads.com/review/show/41861840">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/41861840]]></url>
</review>
    <review id="47144845">
    <user id="1901145">
    <name><![CDATA[Erin]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1901145-erin]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1232311812p3/1901145.jpg]]></image>
  </user>
    <book>
  <id type="integer">101255</id>
  <isbn>0684800012</isbn>
  <isbn13>9780684800011</isbn13>
  <ratings_count type="integer">779</ratings_count>
  <text_reviews_count type="integer">183</text_reviews_count>
  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
  <image_url>http://photo.goodreads.com/books/1221757331m/101255.jpg</image_url>
  <link>http://www.goodreads.com/book/show/101255.On_Food_and_Cooking_The_Science_and_Lore_of_the_Kitchen</link>
</book>

    <rating>5</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Sun Feb 22 09:15:44 -0800 2009</date_added>
  <date_updated>Sun Feb 22 09:20:07 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is a great book to own if you are interested in food, more so than just eating.  It covers all kinds of scientific topics, as well as the history of foods (for instance, margarine was invented by request of Napolean!).  It is a large book and can be daunting to read, but the author lays the sub...<a href="http://www.goodreads.com/review/show/47144845">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/47144845]]></url>
</review>
    <review id="61661831">
    <user id="48148">
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  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
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  <read_at>Sun Feb 04 00:00:00 -0800 2007</read_at>
  <date_added>Tue Jun 30 13:45:22 -0700 2009</date_added>
  <date_updated>Tue Jun 30 13:47:33 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[If you want to be a nerd about food, this is the best book for it.  It contains electron micrographs of mayonnaise and molecular diagrams of chlorophyll.  If you were ever curious about why red cabbage changes color in vinegar, or why turmeric spills turn red when you spray cleaner on them, this boo...<a href="http://www.goodreads.com/review/show/61661831">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/61661831]]></url>
</review>
    <review id="54751687">
    <user id="1435591">
    <name><![CDATA[Beth]]></name>
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  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
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  <date_added>Sat May 02 21:21:47 -0700 2009</date_added>
  <date_updated>Sat May 02 21:24:46 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book gives the history and scientific background of about any food you can imagine.  It is a fascinating read that can help you understand why food is prepared and cooked a certain way.  It is not a recipe book, but has answered so many questions I had about cooking.  I really recommend this bo...<a href="http://www.goodreads.com/review/show/54751687">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/54751687]]></url>
</review>
    <review id="71253831">
    <user id="2624078">
    <name><![CDATA[Penguinrind]]></name>
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  <date_added>Mon Sep 14 21:46:55 -0700 2009</date_added>
  <date_updated>Mon Sep 14 21:53:42 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[The most detailed explanation of the science of food that I've come across.  By &quot;science&quot;, I mean the physics and chemistry of cooking; for instance, explaining why adding an acid (like vinegar) to an egg makes the mixture set at a lower temperature, resulting in a more tender omelette.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/71253831]]></url>
</review>
    <review id="28010847">
    <user id="276487">
    <name><![CDATA[Rachel]]></name>
    <location><![CDATA[Salt Lake City, UT]]></location>        
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  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
  <average_rating>4.65</average_rating>
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    <rating>5</rating>
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  <read_at>Mon Dec 01 00:00:00 -0800 2008</read_at>
  <date_added>Tue Jul 22 19:15:11 -0700 2008</date_added>
  <date_updated>Fri Jan 23 06:27:03 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Woah.  This is a serious book.  I got it for Christmas, and when I say I've read it, I mean that I've scanned through it and look forward to reading it in depth for years to come.  Admittedly, at the moment it feels a little like I bit off more than I can chew with this thing - it has so much inform...<a href="http://www.goodreads.com/review/show/28010847">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/28010847]]></url>
</review>
    <review id="34121340">
    <user id="255556">
    <name><![CDATA[Ian]]></name>
    <location><![CDATA[The United States]]></location>        
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  <read_at>Mon Sep 29 00:00:00 -0700 2008</read_at>
  <date_added>Mon Sep 29 09:18:40 -0700 2008</date_added>
  <date_updated>Mon Sep 29 09:23:32 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[This isn't a book I read cover to cover, it's a reference manual for my kitchen.<br/><br/>I'm not yet in the habit of pulling it out before I cook, but I've begun pulling it out to understand what happened in what I just cooked. It's split into sections, each describing an aspect of cooking. Each ...<a href="http://www.goodreads.com/review/show/34121340">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/34121340]]></url>
</review>
    <review id="66354807">
    <user id="2597505">
    <name><![CDATA[Christine]]></name>
    <location><![CDATA[Mountain View, CA]]></location>        
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  <read_at>Sat Aug 01 00:00:00 -0700 2009</read_at>
  <date_added>Wed Aug 05 17:13:26 -0700 2009</date_added>
  <date_updated>Wed Aug 05 17:15:29 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I don't know if I'll ever move this book out of &quot;books I'm reading.&quot; It's the kind of book you can leave by the bedside, pick a page at random, and learn something new and interesting before bed. I feel like the more I read it, the better I cook.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/66354807]]></url>
</review>
    <review id="60314977">
    <user id="2436832">
    <name><![CDATA[Matt]]></name>
    <location><![CDATA[Palo Alto, CA]]></location>        
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  <title>On Food and Cooking: The Science and Lore of the Kitchen</title>
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  <read_at>Sun Mar 01 00:00:00 -0800 2009</read_at>
  <date_added>Fri Jun 19 12:03:11 -0700 2009</date_added>
  <date_updated>Fri Jun 19 12:05:32 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book continues to amaze me.  If I'm curious about the history of any food staple or how to cook it I'm positive I'll find something in this book.  I'm almost positive this is a major resource for the writers of &quot;Good Eats&quot; as well.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/60314977]]></url>
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    <review id="75627246">
    <user id="892125">
    <name><![CDATA[Doug]]></name>
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  <date_added>Sat Oct 24 18:43:36 -0700 2009</date_added>
  <date_updated>Sat Oct 24 18:44:43 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[So essential.  One of the few books (cooking or otherwise) that I have bought multiple times, because it was lost from lending to friends, new edition, etc.  So essential to understanding cooking on so many levels!]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/75627246]]></url>
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    <review id="45865657">
    <user id="1094613">
    <name><![CDATA[Kelly Jo]]></name>
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  <read_at>Mon Jan 01 00:00:00 -0800 2007</read_at>
  <date_added>Mon Feb 09 15:42:46 -0800 2009</date_added>
  <date_updated>Tue Feb 10 08:24:30 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I love understanding why things work the way they do, so this book of kitchen science is outstanding. Anything and everything you would like to know about food science is here in one hefty, but useful guide. ]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/45865657]]></url>
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