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On Food and Cooking

the Science and Lore of the Kitchen
Jan 26, 2011TheSponge rated this title 5 out of 5 stars
My second copy of this book is so dog-eared and stained it is embarrassing! How can you not love Harold McGee!?! In my opinion, this book is a classic! The author is erudite, scientific, and actually makes food science interesting. This book contains a ton of historical information regarding food, cooking methods, digestion, the process of food breaking down, food safety etc. This is as fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar