Customer Review

3 of 3 people found the following review helpful
5.0 out of 5 stars I love this book!, 26 Oct. 2010
This review is from: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardcover)
I like to ask questions about everyday things and this book gives me all the answers I need about food and cooking. I hate it when a recipe dictates that you must do this or that to get the right result, without telling you why. McGee tells in details about the science and chemistry of food and cooking, and it is great for reference and gives you a possibility to be critical when reading ordinary recipe books. For example I made a perfect sabayonne after reading this book, because I understood the principles behind cooking with eggs. If you want to entertain with nerdy facts about food at dinnerparties, this book gives you enough knowledge for years to come.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No

[Add comment]
Post a comment
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Amazon will display this name with all your submissions, including reviews and discussion posts. (Learn more)
Name:
Badge:
This badge will be assigned to you and will appear along with your name.
There was an error. Please try again.
Please see the full guidelines ">here.

Official Comment

As a representative of this product you can post one Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
The following name and badge will be shown with this comment:
 (edit name)
After clicking on the Post button you will be asked to create your public name, which will be shown with all your contributions.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.  Learn more
Otherwise, you can still post a regular comment on this review.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
 
System timed out

We were unable to verify whether you represent the product. Please try again later, or retry now. Otherwise you can post a regular comment.

Since you previously posted an Official Comment, this comment will appear in the comment section below. You also have the option to edit your Official Comment.   Learn more
The maximum number of Official Comments have been posted. This comment will appear in the comment section below.   Learn more
Prompts for sign-in
 

Comments

Tracked by 1 customer

Sort: Oldest first | Newest first
Showing 1-3 of 3 posts in this discussion
Initial post: 18 Dec 2010 20:13:54 GMT
monica says:
Hello, MaBelle. As your review is the most recent, you're the one saddled with my question: Other reviewers mention this book being great for the 'serious' cook. I'm not one, nor do I much care about chemistry. I care a great deal about how food tastes and how well my amateurish attempts work, and I'm quite interested in kitchen hygiene. Is this book likely to be more than someone like me needs? The author has condensed it into Keys to Good Cooking, but it might be a bit basic, what with tips like Don't put acidic foods in foil. (I might not know what sabayonne is, but at least I know that much.)

Many thanks to you or anyone else who can advise me. . .

In reply to an earlier post on 18 Dec 2010 22:04:58 GMT
MaBelle says:
Hello Monica. It is true that this book has a lot of information about psysics and chemistry, but it is very well explained, which makes it quite interesting in my opinion. It also contains information about a lot of other things as well though, for example food history, nutrition and biology. The chapters deal with different foodgroups, like a chapter on eggs, one on meat and one on vegetables. In the chapters you can find information about hygiene, for example about salmonella in eggs, and how to handle and store different food items. There is a lot of information in this book, and I guess only foodies like me would read it cover to cover. To use it you have to be curious about food, and be prepared to get more information than you were looking for. That being said, I think it works very well as a reference book, if you are interested in food and cooking. Was that helpful to you?

In reply to an earlier post on 19 Dec 2010 20:07:02 GMT
monica says:
Yes, it certainly was helpful. From what you've said, I think I'd use it not only as a reference for information but as a book to dip into for pleasure. Thank you very much indeed.
‹ Previous 1 Next ›

Review Details

Item

Reviewer


Location: Denmark

Top Reviewer Ranking: 132,546