B'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
Oct 05, 2011

it was amazing
bookshelves: food
Read from October 26 to 27, 2013

This book is what we eat, why we eat it, and how we prepare these foods. This is the sort of book I'll be referring back to time-and-time again. It's basically a bible for anyone who wants a little more chemistry and history in their cooking. Spoiler alert? You most definitely want that.
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Reading Progress

10/26/2013 marked as: currently-reading
10/27/2013 marked as: read

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