The scince of cooking

I started reading Harold McGee’s On Food and Cooking, and I am positively blown away. This is a book exactly to my taste—packed with information, about food, and well written. Finally there’s a way to put an end to speculation and resolve all these open questions, like whether to grill the meat at high or low heat; there’s as answer to all the “why”s.

The well written part surprised me. At first glance it looked very dense, and it is, but it is quite easy to follow, written with care, intelligence and depth. It’s ealy to just dive in somewhere and let it take you, hyperlink style, from topic to topic. I can’t wait to continue.


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