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

On Food and Cooking by Harold McGee
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Jan 04, 2009

it was amazing
bookshelves: for-eating, reviewed

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 sections of at least half a dozen cook books, including ones by Rose Levy Beranbaum and Alton Brown.
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