McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. The writing is succinct but not tedious to follow, and every chapter packs in a spectrum of interesting facts. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Did y’all just read the whole thing front to back or did you read only the sections that interested you?

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. There are handy little science class diagrams which help clarify and text boxes containing recipes, lore and writing hundreds of years old.I learned a lot about food and cooking food and feel this has already helped me become a better cook. We cook them to draw out or disable more undesirable toxins and enzymes and to unlock nutrients, and we dilute toxins in the case of spices and herbs to the point where we find them enjoyable. If you cannot handle information purveyed to you in a dry, textbook-like manner this is not the book for you. Throughout the book you will come across many descriptions of the evolution of techniques and equipment, the reasons for using certain techniques, the evolution of food technology etc. If you read this book, you will be able to get the most out of every ingredient and piece of equipment in your kitchen.

Classic book for the cook who wants to know a little bit more about the science of food and cooking. Some of our fellow humans will be repulsed by cheese because of an instinctual reaction to fermented foods. It is not a recipe book, but even when working from a recipe, by someone else or of one's own devising, it is always worth checking detail with McGee. But super interesting to dip into if, for example, you want to know how caramelization works, what the difference is between the fermentation of sake and beer, or how the compositions of cow, human, and whale milk compare. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

The description of what happens when you make mayonnaise definitely helped me avoid getting it wrong for example. The book is laid out in sections of basic ingredients and explains in layman's terms (mostly) how they're constructed, why they do what they do when treated in a certain way and gives tips that will apply to literally every single meal you cook. Without an understanding of basic food science and practical cooking technique, there can ultimately be no true creativity in the kitchen! It is heavy on chemistry (and its closing pages are a chemistry primer I wish I'd had in high school; read this first), but also patient explanations that a layperson / foodie will like: What is emulsification?

This is an invaluable resource when your kids ask "does THIS cheese have mold in it" or "why does it all stick together if you cook it too long" or when you want to know what makes espresso different from coffee.If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. Among the major themes addressed throughout the new edition are: - Traditional and modern methods of food production and their influences on food quality - The great diversity of methods by which people in different places and times have prepared the same ingredients - Tips for selecting the best ingredients and preparing them successfully - The particular substances that give foods their flavors, and that give us pleasure - Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating.