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On Food and Cooking: The Science and Lore of the Kitchen

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This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific ... Show synopsis

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Reviews of On Food and Cooking: The Science and Lore of the Kitchen

Average rating
3.800
4 out of 5 stars
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  • Poor quality Jan 28, 2011
    by anne k

    This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference book which I would have returned to many times. I'll be forced to search out another copy. I suspect this book has been kept in poor conditions.

  • Mar 12, 2009
    by juanra

    This is a very interesting book.
    Many chemistry explained. In few moments are a bit arid.

  • love it Feb 14, 2008
    by jewel

    I have the first edition which I bought new when it came out and just love it. I looked for copies for my son and for my friend. They love to cook and are curious about the 'how' and 'why' of it. I found the hard cover on Alibris for half the amount my other favorite local retailer was selling it.
    It's full of interesting info lilke why a cut apple turns brown, why egg whites won't whip in a plastic bowl, the origin of foods. What is a 'caper' anyway? The answers are all there.

  • Help in the Kitchen Jan 9, 2008
    by Sarita

    This is one of those books that cooks, not matter how experienced, really need to have on the shelf.

    The science of cooking is something many of us are just not taught in school or by our cooking teachers (parents included!) and someone like Mr McGee makes it easy to learn the basics that will transform anyone into a much better cook, even if its just cooking for one!

  • Customer rating: 5 out of 5 5 out of 5
    Would recommend?: Yes  1 out of 1

See all reviews of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

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