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

On Food and Cooking: The Science and Lore of the Kitchen | Harold McGee | Excellent book

books:

On Food and Cookin...

	On Food and Cooking: The Science and Lore of the Kitchen Harold McGee Scribner, 2004 - 896 pages average customer review:based on 173 reviews view larger image
	for more information click here

highly recommended

A non-cook book cook book

If you want to understand why certain combinations of food taste better, or how to cook better in general this book is for you. McGee takes a great deal of time to experiment in the kitchen and understand not only what makes a good recipe but why it does so.

Excellent book

This book is full of excellent well researched information. We keep it in the kitchen and all of us read from it.

One of the best books on my shelf

For somebody who likes cooking and is interested to improve his skils,and looks for in depth of the processes in the kitchen this is the right textbook.Over that it is a good literature for reading/at least for me/

for more information click here

What Happens to What We Cook

This book is a must for anyone wanting the truth about cooking and what we cook. More power to McGee: don't fail to get your library to own a copy and buy one yourself. More good stuff/chapter/$ than most books.

On Food and Cooking

This was a present for my daughter, who was delighted because it was exactly the book she had been hoping to get. I found it very interesting (before giving it to her!).

reviews: 1, 2, 3, 4, 5, page 6, 7, 8, 9, 10, 11, 12, 13, 14, 15

products you might be interested in