One of my b-day presents was this book – On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.I read about it in a magazine a few months ago and was immediately interested. It came out in 1984 and was revised in 2004 so I know it has been around for a while. Anyone read it?
It is all about the science side of cooking and ingredients. Now, I’ll admit I’m not a chemistry lover, but I do like knowing how things work and why. This extends to my cooking. I really hope it will help me learn how to better combine ingredients and create my own recipes.
If I come across interesting information along the way, I’ll be sure to share it here. I’ve just made it through the introduction and I think I am going to learn a ton.
8 comments:
Oooh, I definitely can't wait to hear/read how you like the book!!
Looking forward to the review :) I get so excited....
zesty
Looks interesting. Thanks for sharing!
I love reading about cooking science! I might have to get this one before you get a chance to review it. I read "What Einstein Told His Cook: Kitchen Science Explained" by Wolke a while back and really enjoyed it.
Thanks for sharing!
Hey, I got that book for my birthday this year, too :) I have not read it cover to cover, but it's answered every cooking question I've thought to ask it. I should really move it from my desk to the kitchen. A really great book and resource.
laura at eatingwellanywhere
Definitely share! The science behind cooking is fascinating to me!
I'll definitely share. Glad everyone is interested!
cathy - That book sounds like a good one. I'll have to look it up.
laura - No way! Must be a popular b-day present for food/cooking lovers. :) Glad to hear it is so helpful.
Very cool! What a great birthday present! Someone loves you :) I haven't read this but would love to- let me know if its good!
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