Good Grape Wine Company

Mr. McGee is a fine writer who makes the science understandable and the lore entertaining.

At nearly 700 pages, the book contains a good index, a bibliography and about 200 illustrations; it is organized into three parts: foods, food and the body, and the principles of cooking.


Amazing   January 20, 2001
 13 out of 13 found this review helpful

Admittedly, you have to be the right type (aka. geek) to appreciate this book, but if you are, Boy Howdy!!

Harold McGee patiently describes the chemical and, to a lesser extent, physical processes that 10,000 years of cooking has made routine and traditional. He gives interesting, thorough, and clear explanations on many important pillars of the dining Who's Who. And, in several cases he admits to the remaining mysteries of digestion or coagulation or whatever else he happens to be describing, inviting you to "investigate along at home."

I have always had a deep love of cooking and even deeper love of eating (we spent the summer in France doing nothing but visiting wineries and restaurants) and I can honestly say my passions have been redoubled by the thought of protein zippering.

I can guarantee this scientific explanation will make food more of a wonder and a mystery, while stimulating your mind and your palate.


Suberb Book in all respects   January 8, 2001
 4 out of 5 found this review helpful

When I first bought this book, I was a little daunted by its sheer size, but after reading a few pages, I regretted that it was not longer. This is a masterful book, detailing the science and history behind the foods we eat. McGee is an excellent writer--the book is written at a high level and does not oversimplify but is written in a readily accessible fashion. Just an outstanding book, I recommend it highly.


No wonder Alton Brown owns this book!   December 30, 2000
 5 out of 6 found this review helpful

I bought this book for my husband because I knew Alton uses it for a reference on his Food Network show, Good Eats. Little did I know how fascinating and enjoyable it would be. It's a wonderful combination of chemistry, biology, history and entertaining storytelling...Like a lecture from the best teacher or professor you ever had. You just want to keep reading more and more.


Recommended reading for physicians   November 21, 2000
 3 out of 4 found this review helpful

This book should sit next to Stedman's Medical Dictionary on every physician's shelf. Mr. McGee has done an excellent job of researching and reporting diet related maladies. No hype, no "new age" bravo sierra. Cooking is chemistry. And so is diet.

Of course, it's also an excellent book for those of us who love to cook... especially those of us who prefer the pinch o' this and a dab o' that method.