Harold McGee is famous for writing the legendary book "On Food and Cooking", one of the best books on the subject ever written. This volume is completely different. It is not a book to settle down and enjoy reading, but is a collection of handy hints to delve into as you work in the kitchen. The layout is deliberately sparse so that you may write your own comments on the page, and the tips are pithy to the point of brevity. You might expect this book to distil the arcane practical wisdom of one of the masters, but most of the tips are really prosaic and quite obvious to anyone that has spent some time cooking. Most people will be able to find something rewarding in it though - for me the best advice was how to cook the perfect fried egg, which works a treat.