Cook Book Review: On Food and Cooking by Harold McGee
On Food and Cooking by Harold McGee is an excellent account of how science integrates into the culinary world. It describes the evolution and history of modern foods we love and cooking techniques chefs use every day, providing valuable information about cooking, flavor, ingredients and the simple joy of a delicious meal.
In On Food and Cooking, McGee offers a thorough and vivid description of the complete process of crafting a meal. On Food and Cooking isn’t just a recipe book, it’s full of information that helps chefs, home cooks, and everyone who loves food understand what our food is really made out of and where it comes from. It is only through this type of knowledge that we can learn everything about the process of cooking, from the beginning to the final product.
“It is the book that has had the greatest single impact on my cooking.” – Heston Blumenthal
- Do the rewards of being a chef outweigh the hardships?
- Who is the best cook or chef in the world?
- What should I do to stop my family from causing cross-contamination while cooking?
- What is the best way to learn the chemistry behind cooking?
- What is the best way to blanch vegetables and greens? How much nutrition is retained after this process?