"On Food and Cooking" Cookbook Review - Harold McGee's "Science and Lore of the Kitchen"

If you have ever wondered, a scientist said that his food, here's the answer. Harold McGee's "on food and cooking: The Science and Lore of the Kitchen" is a 900 page behemoth filled to the brim with excellent information. Its charm lies in its simplicity, the depth of knowledge, but highly readable. This book is for everyone, from seasoned chefs to cook at home on grass.

The best place to start with this book is the final chapter, "TheFour basic food molecules "and the short appendix entitled" A Chemical Primer. "Baker for all information on this is essential. I know, I know you never miss book to finish by the end of it! But these two sections will help you a solid base so that the rest of the book, a piece of cake (and a great pleasure) is inscribed.

From there, find an open world for you to be like soy sauce, as egg whites make it hard whenwrought. This is not just a cookbook but a reference point for all matters connected with cooking ever dream of. Your way through this book is how to draw the veil on the wonders that lie behind the banal in the diet. If you are serious about cooking food at all, or if preferred just interested in learning more about your, the book is a must have. It is an indispensable reference book, yes, but more that this is a fascinating andmagical read.