Good Grape Wine Company

I first received this book from a friend, about 3 years ago. I read it, then re-read it, and was amazed that the technical references and jargon were so easily described.

As a chemical engineer by trade and a cook by avocation, I loved this book, both for the technical details and the writing, as well as the explanations of the science behind the "obvious". If you're a technically-inclined person, you'll appreciate the references and notes. If you, like some unnamed previous reviewers, are looking for an easy guide to food, this isn't it. This book appeals to cooks who know how to make things, but want to know why those things are made. This isn't a compendium of recipes, nor is it a guide to cooking. It's an easily understandable review of why foods do what they do.

If you enjoy cooking and wonder why "browning" makes a tastier dish, get this book. Nothing here is a surprise to the seasoned cook. There are no de rigueur recipes. Whatever.


Unveils culinary questions to a new minutia... Great!!!   August 26, 1999
 8 out of 9 found this review helpful

This book encompasses three of my great passions: History, Science & Food/Cooking. With a very scientific voice explaining the interactions of cooking at a molecular level, the author easily draws you in to any topic from pickeling to fermentation. You can open this book to any page and learn about the foods you enjoy and where they come from -- both historically and chemically. I love this book!!!!


Absolutely essential for the serious cook!   June 30, 1999
 7 out of 8 found this review helpful

I found Mr Mcgee's book to be a thoroughly entertaining and enlightening read. As a professional chef I was fascinated by the scientific explanations of processes I come across every day. I now use the book almost daily for reference and enjoy sharing the anecdotes with my staff. An excellent book!!!


Interesting Science Education for your Family   June 16, 1999
This book is about both science and food. Excellent tool for teaching yourself some science and engaging your kids in science exploration in your kitchen of your own home. If you think that this book is "too technical for the average cook", as stated by one of the reviewers below, you probably need to go back to school to get yourself some decent education.


One incredible read!   May 20, 1999
 2 out of 3 found this review helpful

I feel compeled to defend Mr. McGee from the comments of the previous reviewer (turnipseed from texas). Wow, this book isn't for the average cook. Thanks for the info. I doubt the average cook even cooks (Mac and Cheese, Hamburger Helper and meatloaf don't count), let alone uses a cookbook. This is a book for nerds, geeks, gourmands, epicures and other enlightened types. Sorry for the vitriol. This is a fantastic book, one of my favorites. Did you ever wonder how long you should cook broccoli? The answer is inside along with an explanation as to why the aroma changes when you've over cooked it.