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

This is an excellent book filled with great information in what I like to call a "pick up and read a little" format. It is logically arranged and well indexed but it lends itself well to random reading. Think of it as part Extraordinary Origins of Everyday Things, part chemistry primer, and part dictionary of eatables.

Since buying this book, I leave it within easy reach on the top of the bookshelf and typically pick it up and choose something at random and learn something new.

Very readable, well illustrated and a great value: you will not regret purchasing this book.

I looked for a book that would help me understand which variables can I manipulate to affect the outcome in my cooking of : meat, bread, eggs, sauces, vegetables ... etc. And would help me with food handling practice - bringing it out of habit in to understanding. Different cultures handle food differently - I wanted to understand what effects those habits have. How does food spoil? And what are the variables that one can control - and how do cultures control them?

This book responds to those questions, bringing real understanding to my kitchen. And it responds to them on both an overview level and a scientific level, and one can engage either or both.

The book really appeals to be because this isn't a scientist writing dryly about food, this is a food lover bringing the context of history and science to food preparation.

I am truly enjoying the depth of cooking knowledge in this book. I am a "down home" type cook. It is fun to learn the chemistry of the cooking procedures I use, and to learn the history of the ingredients I use. The book is well arranged and the style of writing is easy to understand. This is not a cookbook, per se, but an excellent reference for someone interested in the "how" and "why" of cooking.

I was concerned when the book started with flowery allusions to food and was prepared to be put off by the authors style. However, I was quickly sucked in to the detail that made sense of the chemistry and art of cooking. I've read other enjoyable books like the "Einstein's..." cooking series which have explained some of the chemistry behind cooking, but none has been as thorough in its blending of history and science to open my eyes to modern cooking. I recommend this to any Foodie or aspiring chef.

This is the most thorough scientific explanation on the subject. Excellent; should be re-published with clearer print.