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

On Food and Cooking by Harold McGee
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's review
Jun 22, 09

bookshelves: currently-reading, food
Recommended to Brad by: Rachel


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Reading Progress

06/22/2009 "Currently on the section about meat/venison."
07/10/2009 page 150
16.74% "cooking meat!"
07/18/2009 page 155
17.3% "cooking meat!"
05/02/2012 page 160
18.0% "I've been reading this while I sleep, including re-reading a bunch on eggs, the most incredible food there is. Some of the simplest stuff is kinda astounding. For instance: you should cut meat against the grain so that you can chew with the grain. How did I not learn this?"
05/03/2012 page 130
15.0% "I over-guessed my progress. Tons o' this book left to read. Including on how meat muscles are different colors. I'll need to be on the lookout for purple."
05/07/2012 page 145
16.0% "Reading a heavy book as you try to fall asleep: surprisingly good idea."
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