Read All Reviews for On Food And Cooking: The Science and Lore of the Kitchen (Hardcover)

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

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    ajmolemiss August 9, 2012
  • Awesome read for cooks, nerds, and history buffs.
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    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.

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    anokha August 14, 2011
  • Outstanding Information
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    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.

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    raesandy June 5, 2011
  • On Food And Cooking
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    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.

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    solidmotion February 21, 2008
  • On Food and Cooking
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    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.

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    Kathi A February 19, 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.

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    dianna007 January 1, 2008
  • Information for the home cook or professional chef
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    If you want to learn more about food and improve your cooking skills, please read this book.

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    ccfl November 14, 2007
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