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

On Food and Cooking by Harold McGee
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Jul 22, 2008

it was amazing
bookshelves: books-i-own

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 information in it that it's a little unfathomable. Quite the reference book for the kitchen. I think I was expecting it to be like The Joy of Cooking - which is recipes, but tells you a great deal about the hows and whys of the food you're using. This book isn't like that. It's like a college science textbook. Okay, it's totally overwhelming. Like I said, I look forward to using it for years to come. But I'm not reading it from cover to cover by any means.
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