9 of 10 people found the following review helpful
amazing book to browse through or dip into,
This review is from: On Food and Cooking: The Science and Lore of the Kitchen (Paperback)
well, i'm glad i bought this book on the recommendations of the other reviewers at amazon. mcgee explains the science of food and cooking in an astonishingly easy to understand way. everything from milk, its components and why it curdles, to meat and how animals are slaughtered and why they are hung, is discussed thoroughly, but in a manner that is non-dry or -dustily academic. absolutely well worth the money.
however, you may wish to await the new edition out in october 2004. i've emailed the publishers to ask if this is an undated british version or merely a reprint but they have declined to reply. perhaps amazon can find out and add the information to their description.