Review:
On Food And Cooking By Harold Mcgee
overall review score: 4.8
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score is between 0 and 5
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a comprehensive guide to the science behind food and cooking, exploring the chemical reactions, physical transformations, and historical background of various culinary practices.
Key Features
- Detailed explanations of food chemistry and physics
- Historical insights into culinary practices
- Recipes that demonstrate scientific principles
- Covers a wide range of ingredients and cooking techniques
Pros
- In-depth exploration of the science behind cooking
- Well-researched and informative
- Useful for both amateur cooks and professional chefs
- Enhances understanding of cooking techniques
Cons
- May be too technical for some readers
- Not a traditional recipe book