Elizabeth's Reviews > On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking by Harold McGee
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Sep 25, 07

Recommended for: Cooks, Chefs, the scientifically minded, and programmers for Personal Chef Robots of the future.
Read in September, 2007

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!

McGee's contains necessary information that you can not get from a recipe on practically every dish and ingredient known to man. This is the kind of book that will sit next to the stove, dog-eared and grease-spattered, eternally useful, until Personal Chef Robots become fixtures in all of our homes.
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