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Stories and discussion of the science of cooking - why things work as they do in the kitchen. Cooking is a mystery to me so knowing more about how and why - the chemistry and physics of it - is interesting. I am not a better cook after reading this but am a more informed one!
pedantic. . .
The book The Curious Cook, by Harold McGee has some very interesting aspects on the science behind cooking and includes facts in the kitchen as well as debunking myths that are prevalent in cooking today. This interests me as both a home cook, a chemical engineer and pursier of the sciences. The understanding, and technical work that he has put into this is clear and simple enough to follow, and his descriptions of his experiments are useful in following along. The only problem that I have with
A co-worker lent me this book after hearing that I was a fan of Harold McGee's other books (namely, the amazing On Food and Cooking). It took me a while to read through, as I'd generally read a chapter at a time and come back for the next dose a good time later. That said, the chapters, are generally fine to consume a-la-carte, delving into the specifics of a dish, fruit, or phenomena, without too much concern for what came before or what comes next. There are a few solid through-lines and re-vi...
Did not resonate with this one from Harold Mcgee."On food and cooking" remains his representative creation.
This is 0 part cookbook, all food science and a little body science. There was a bit less about food than I preferred and a bit more than I would have wanted to read about saturated fats and heart health...but an interesting chapter on aluminum cookware and alzhiemers that I've been meaning to read. It's a great book, just not 100% my personal preference. Ideally I'd be able to choose the food science topics ala carte and have them put together in one tome for my own reading, leaving the ones th...
If you're really into knowing about food and cooking on the technical side,this is for you. You'll have to be dedicated although you can only read the chapters that interest you.On the other hand try those that don't appear to appeal to you, some of his experiments very illuminating, if not amusing.
OMG I think I'm in love. Seriously, though, it has to say something about the quality of the writing and exploration that I (a vegan) have even read all the chapters on meat and eggs. The exposition is clear, the process is fascinating. If you have any interest in the overlap between chemistry and food, Harold McGee is for you.
Really excellent book on thinking about food and cooking using science and chemistry. McGee experiments with recipes as a iconic mad scientist would in his lab, and shares the results, frustrations, and confusions of the process. I really enjoyed it.
I refer to it every spring and summer. It has an extensive chart of proportion for making fruit ices.
Companion volume to "On Food and Cooking", nearly as entertaining and enlightening as that first book.
Harold knows his stuff and he is very giving with his enthusiasm.
More of a text book. Interesting but needs time to refer to
