Product Reviews

Options:

This item is out of stock.

Showing 1-7 of 7 reviews for this product
Sort Reviews By:
 
 
Rating
Slow Order Processing
 from MS,  Aug 9, 2012

The book is great, but waited several days before my order was even processed.

  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Rating

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.
  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Rating
Outstanding Information
 from California,  Jun 5, 2011

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.

  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Rating
On Food And Cooking
 from Irvine, California,  Feb 21, 2008

This is a really great book for those who wish to understand the nature of what makes food turn out the way it does. This is not a book of recipes, but rather a book about what makes recipes work.

  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Rating
On Food and Cooking
 from Salem, Oregon,  Feb 19, 2008

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.

  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Rating
A MUST HAVE BOOK
 from Rochester, NY,  Jan 1, 2008

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.

  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Rating

If you want to learn more about food and improve your cooking skills, please read this book.

  • Would you recommend this to a friend? Yes
Was This Review Helpful?
 
 
Showing 1-7 of 7 reviews for this product
Sort Reviews By:

Sponsored Links


 
Back to top