On Food And Cooking by Harold McGee (2004, Hardcover, Revised)

If you are interested in learning the scientific intricacies of cooking ingredients, then this book is perfect. McGee does a great job in organizing and conveying information that would otherwise be very difficult to find. It is obvious that he has done extensive research to come up such a book.

Each page you turn is another gem of a lesson about food... great for impressing your friends!

i need ed the book..accurate description and good price. good communication and the right product was sold. no alterations or modifications at all. thanks!!!!!!!!

I saw this book title listed in Alton Brown's "I'm just here for the food".
I checked it out from the local library and perused it. I determined it would be an excellent gift for my brother. He is a college student majoring in chemistry and enjoys cooking. I am unable to review it much deeper as I only purchased it as a gift. It does contain detailed food chemistry and appears to be fairly technical.

I hope this review is helpful for the right situation.

fast delivery, good price, good product. if you are a college student looking to buy cheap books for school, this would be considered a good buy

I did not get the ordered book. I purchased the book as a birthday gift. I cancelled the order after quite long time of the birthday. I fell he takes the order, though he can't provide it. It is very sad.

This book is so complete and easy to read to boot. It also contains related historical info throughout its pages which makes it a super fun read!

Nice book, great condition and very speedy delivery. It's a book that goes into th science of food and cooking and makes for fascinating reading. Recommended EBay seller!!! AAAA!!

i ordered the book and it took a while to come...my only complaint...it was in great condition but it stressed my out not having my book for 2 weeks.

I bought it for my husband and realized it was the book I saw a year ago and desperately wanted but forgot the name. Unfortunately for him he has not gotten it back.

Referred to as "the place to research all your difficult questions" in the food domain,
McGee delivers a most extraordinary reference book on all matters culinary.
It is one thing to know how foods taste, it is quite another to understand what is going on at a "properties of matter" level. We are given so much fascinating information about chemical components, the history and development
of cooking science, as well as just plain good advice on how to make food preparations come out right. Hardly a thing is not covered. Go back to McGee, the source on all matters. The enlarged and recently revised edition is absolutely brimming with stuff, and makes fascinating reading for anyone with even the slightest interest in food and its preparation.

I bought this as a gift, but had read several pieces in magazines. I hope the science of cooking is interesting to my nephew, who wants to be a chef