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On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

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Books : Cooking : English
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I LOVE this
book! It exceeds my wildest expectations. I've always been curious about the hows and whys of various foods and
cooking techniques, and this book is answering all my questions and dozens more--and I'm only half-way through it!
It's become my nighttime ritual now: I've fallen asleep reading it every night since I received it because I
can't seem to lay it aside and retire to bed.

I can't improve upon what the other 5-star reviewers
have posted. Yes, the book is technical at times, and no, I don't always have enough chemistry background to fully
digest certain explanations or decipher some of the chemical diagrams. But that's the beauty of this book: it is
still SATISFYINGLY USER-FRIENDLY for the lay reader. It is NOT a food science or chemistry textbook. Someone with
absolutely no science background can still reap SO much knowledge--both practical and whimsical--from this book, and
never will a reader's academic background prevent him or her from absorbing and understanding the information
contained on its pages.

I am beyond pleased with my decision to purchase this book.

- RJ,
Amazon.com

I bought this book as a birthday present for my husband, a former chemist and sometimes gourmet
cook. He had enjoyed the original version of this book and also liked the Curious Cook. I heard that the revised edition
was significantly updated, so I got it for him right away. I figured that he would periodically read chapters on his
own. Here is what surprised me: It has become the bedtime story book for our almost 10 year old son. I knew that my
husband would like it, so I excitedly showed it to my youngest son. He perusing it himself. Of course he did not
understand much of it without lengthy explanations. So my husband started to read it to him, explaining the obscure
parts. I thought that my son would get bored after a couple of nights of this, but they have been at it for quite a
while and my son has not asked to switch books.

The author covers a wide variety of types of foods and food
issues. It starts with seections based on food types. Milk and milk products are the first. Once you read about the
chemical, physical and aesthetic properties of a food, you want to go out and try the foods or food combinations
yourself.

The revised edition is significantly different from the original. If you are the type of person who
likes the science behind food, you will probably also be the type who cares whether your information is up to date. If
you are more of a chemistry dilettante like me, you will appreciate the interesting writing style and the relevance to
current cooking and nutrition issues. If you are a science-oriented 10 year old, you will enjoy telling your classmates
and teachers lurid details about what they are currently chewing. Since you can cloak these lurid details in legitimate
basic science, the teachers generally have to let you keep talking.

This book explains the "why" of
the way ingredients mix together to make a tasty or unpalatable food. While this is not a recipe cookbook, the author
does provide valuable information on how to choose and store foods to ensure the best quality. Understanding the basic
principles of food chemistry enables a cook to improvise and sometimes sustitute ingredients. It explains how the
different constitutents of milk influence the milk's properties. This in turn helps explain how we arrive at
different properties of cheeses. the author takes you from the overall look of the food down to the molecular level.

The book helps one understand food safety and spoilage. Advances in our understanding of food safety are
reflected in this book.

In sum, I recommend this book for erudite cooks and chemists, as well as diletanttes
(like me) who want to know more about selected foods. I would not recommend this as bedtime reading for most 10 year
olds, but for a certain subset--the type of kid who is always asking "why" it might be a good source of
answers.

(And yes, I read him regular books when it is my turn to do bedtime stories.)

- Carol
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