by Harold McGee
Brilliant. On my second rereading.
I'm compelled to bring out the fifth star.anything less would be an injustice to 894 pages of entry-by-entry examination of a food, where it comes from, how's its processed/transported; typical methods of preparation; and scientific (this book started molecular gastronomy) / chemical examination of ...
A book that is a must-have for foodies. Lots of science and technology, but also very readable.
I loaned this book to somebody several years ago, couldn't remember who it was, and never got it back. Which is a shame because it's such a wonderful book! Now that I have a curious kid who loves cooking and wants to know things like why ice cream is a different texture than popsicles even if you ma...
Not a cookbook. Everything you ever might want to know about how food works. How ice cream is made, why bread rises, what kind of molds are in cheese, what are the parts of an egg. And yet, readable. Brill. May however, make you annoy your friends with "well you know, cheese on the Asian steppe...
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