McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

A friend of mine introduced me to this book. Within five minutes I knew I had to buy a copy and read it cover to cover. I am currently on page 583 of 818. I believe it will remain my favourite book of all time (and I read a lot of reference books on many subjects).HOWEVER - It might not be the right book for everyone because:- It is not a recipe book. Of course the entire book is about food and will expand your understanding of your favourite recipes and foods, but it is exactly as it says on - the - tin: "An Encyclopedia of Kitchen Science, History and Culture"- It is not a step-by-step book on cooking techniques. 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. Take dough for example. You will find out things like: why we knead dough; what is happening on a molecular level, what happens when yeast ferments in dough, other methods of leavening dough, dough that is not leavened... By the time you have read all about dough, you will be able to make it and use it without need for reference to a step-by-step guide.I like the descriptions of how the names for our foods have evolved; how over thousands of years we have genetically modified our foods and our environment (naturally and unnaturally); and perhaps most of all - the unhealthy industrial changes that have been introduced by the food industry in order to increase profits at the expense of our health.The only thing I am not looking forward to is reaching the end of the book, so I have decided to read it a second and probably third time.I hope you enjoy it as much as I do.

I haven't actually finished reading yet, I'm only about 3/4 of the way through. Many of the reviews I have read about this book suggest that it should be used more as a reference, rather than a reading book. While that would certainly work to improve your technique when looking up a specific ingredient, you'd miss out on a lot. If you DO work your way through from beginning to end, and are serious about cooking, this will improve every aspect of your cooking. 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. There are handy little science class diagrams which help clarify and text boxes containing recipes, lore and writing hundreds of years old.In a nutshell:If you read this book, you will be able to get the most out of every ingredient and piece of equipment in your kitchen. There will be a hundred "AH! THAT'S where I've been going wrong!" moments and countless times when answers you have searched for all your culinary life (Like "How can I get my cheesecakes not to crack??") will suddenly shine from the pages.Also a brilliant gift for any foodie!

Beautifully written, thoroughly researched and etymologically informative, McGee is the ideal alimentary reference for the kitchen, advising us how best to keep, cook, and even when or when not to consume, everything from A to Z, animal, vegetable or mineral.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. Sometimes the simplest adjustment can have the most profound effect."Good cooking is honest, sincere and simple, and by this I do not mean to imply that you will find in this, or indeed in any other book, the secret of turning out first class food in a few minutes with no trouble. Good food is always a trouble and its preparation should be regarded as a labour of love." [Elizabeth David]If cooking is for you a labour of love, and if your kitchen is your research and design workshop where you evolve your own culinary practice and achieve creative satisfaction, then be advised by McGee.

A huge tome of information - However, it appears to have been digitally remastered to a smaller type, resulting in a slightly difficult read and the diagrams and illustrations are a little low res. Overall it will be a good read over winter, but feels like it has been through a photocopier on 75% or something..

Classic book for the cook who wants to know a little bit more about the science of food and cooking. Very comprehensive. What exactly happens when you boil an egg / make meringue / cook jam / brew coffee ....... ?The description of what happens when you make mayonnaise definitely helped me avoid getting it wrong for example.Quite in-depth and probably best suited to readers with a reasonable understanding of school science.

This book is an absolute steal on Amazon as the amount of knowledge it holds is worth twice the money at least.If you've ever wondered why a certain thing happens in the kitchen then this is your book. It explains absolutely everything, from the finer points of egg proteins to the effects of salt on meat. Every imaginable process is covered and this book in indispensable for the inquisitive chef.The book contains far more than just scientific facts and I can happily while away an hour or two flicking through the pages, inspiring my cooking to be better all the while.