I don't know what more I can add to the pile of superlative reviews of this book, so I will keep it short. It was highly recommended to me by the chef of a restaurant I worked at, and when I finally picked it up I wondered what took me so long. This fascinating book covers food science and food history in an academic yet thoroughly readable and conversational way--the amount you will learn from it should come with three credit hours.
- How did the image on site compare with the actual product? Spot on.
Fabulous, informative book! This is more of a text on the history and lore of food than a "cook-book". It is extremely well-written and well researched. The intelligent person with many interests, not only in food, will enjoy this read.
Harold McGee is the "Bill Nye, the Science Guy" of Cooking. He explains the chemistry of cooking so that the cook can use Mr. McGee's valuable information to apply in the kitchen and perfect their skills. When you understand the whys and hows behind the science of cooking, you can only become a better cook. The simple way that he describes the chemical reactions of ingredients is fascinating as well as entertaining. Mr. McGee also covers the history behind many foods as well as the how, when and where they evolved from. Since overstock's price is close to half off the cover price, I've purchased a couple as gifts for my other food-geek friends.
If your looking for a cookbook, this isnt for you. If you are a true foodie or someone who is fascinated by the history, as well as 'how food works' Harold McGee beautifully explains every facet imaginable, taking you on a journey of the 'whats and hows' of food. Being an aspiring chef, I can't seem to put this book down.