55 of 56 people found the following review helpful
The answer to all culinary questions.,
This review is from: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardcover)
An unrivalled guide to the science of cooking.
Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?
This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.
An absolute must.