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, 2009

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


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Reading Progress

June 22, 2009 – Shelved
June 22, 2009 – Shelved as: food
June 22, 2009 –
0.0% "Currently on the section about meat/venison."
July 5, 2009 –
page 144
July 10, 2009 –
page 150
16.74% "cooking meat!"
July 18, 2009 –
page 155
17.3% "cooking meat!"
May 2, 2012 –
page 160
17.86% "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?"
May 3, 2012 –
page 130
14.51% "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."
May 7, 2012 –
page 145
16.18% "Reading a heavy book as you try to fall asleep: surprisingly good idea."

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