On Food and Cooking: The Science and Lore of the Kitchen

by Harold McGee
On Food and Cooking: The Science and Lore of the Kitchen cover
Good Books rating 4.25
Cookbooks / Food Writing
Technical
  • ID: 1015
  • Added: 2025-09-24
  • Updated: 2025-09-24
  • ISBN: 9781416556374
  • Publisher: Simon and Schuster
  • Published: 2007-03-20
  • Reviews: 3

On Food and Cooking is a comprehensive and engaging exploration of the science behind our favorite foods and cooking methods. This updated edition, hailed as a minor masterpiece, delves into the origins of ingredients, the chemistry of cooking, and the historical evolution of culinary practices. It offers practical tips for selecting and preparing ingredients, as well as insights into the flavors and health benefits of various foods. /n/n Written by Harold McGee, this book is a must-read for food enthusiasts and professional chefs alike. It pioneered the field of kitchen science and remains unmatched in its clarity and thoroughness. Whether you're a curious cook or a seasoned professional, On Food and Cooking will deepen your appreciation for the art and science of food.

Reviews
Reddit - r/Cooking · 2023-12-05
challenging 3.50

The book is described as the Silmarillion of culinary literature, challenging but rewarding for those deeply interested in food science.

This review compares the book to the Silmarillion, indicating its depth and complexity. While it can be a tough read, the reviewer finds it incredibly rewarding for those who are passionate about understanding the intricacies of food science. It's seen as a reference book rather than a cover-to-cover read, making it a valuable resource for serious culinary enthusiasts. The reviewer acknowledges the book's methodical approach, which can be both its strength and its challenge.

Quick quotes

    It's definitely the Silmarillion of culinary literature.

    Hard to slog through but worth it if you really want to understand the legendarium.

    It is basically like a scientific textbook in that regard, with deeper dives into almost every topic.

Science Book a Day · 2015-10-28
masterful 4.75

The book is hailed as a minor masterpiece and a kitchen classic, offering invaluable insights into food and its preparation.

This reviewer calls the book a minor masterpiece, highlighting its status as a kitchen classic. They appreciate the invaluable insights it provides into food and its preparation, making it a must-read for anyone interested in culinary science. The book is praised for its ability to make complex topics understandable and engaging. The reviewer finds it to be an essential addition to any food lover's collection, offering a wealth of knowledge that enhances the understanding and enjoyment of food.

Quick quotes

    Harold McGee's On Food and Cooking is a kitchen classic.

    Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984.

    As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

The Kitchn · 2009-08-21
comprehensive 4.50

The book is praised as one of the best and most comprehensive books on food science for the layperson. It offers deep insights into various culinary topics.

This book is a standout resource for anyone interested in food science. The reviewer highlights its comprehensive nature, making complex culinary topics accessible and engaging. It's not just a cookbook but a deep dive into the science behind food, making it a valuable addition to any kitchen library. The reviewer appreciates the thorough research and clear writing style, which makes it both informative and enjoyable to read.

Quick quotes

    On Food and Cooking is simply one of the best and most comprehensive books on food science for the lay person that we've ever come across.

    It offers countless eye-opening insights into food, its preparation, and its enjoyment.

    Exhaustively researched and clearly written, McGee's book provides in-depth information on nearly every topic related to the kitchen.

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