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Rating  - teaches only names
McGee's book set out to teach you the science behind cooking--but ends up teaching you only the names of various compounds and reactions. Very little space is given to teaching the reader how to use food science to craft new recipes or to improve the implementation of existing recipes. Neither is any attention given to how our own kitchen experience can help us understand the nature of foodstuffs better. Also, it may be my own ignorance, but the science itself seems mostly descriptive and not analytical. While there is an appendix on chemistry--it is too little too late. Buying this book may help you impress your dinner guests with your talk, but look elsewhere for resources on how to become a better cook.
Rating  - a cooks must have!
"On Cooking and Food" is the tool to obtain the base knowledge nesessary to do food right. This book is a culinary couse unto it's self, you will go to the next level in your cooking with this book.
Rating - Why Chemistry is vital for a cook
The book is wonderful. If you love to cook and wonder why and how foods taste wonderful--or horrible--this the book for you. It explains which methods work and which don't and why they do. Worth every penny. Harold McGee is a good writer which makes the book a pleasant, worthwhile read.
Rating - Improved my cooking many times over
Don't buy this book expecting recipes. Instead, look forward to thousands of little hints on how to make your cooking better couched within the science of why it works. Advice on everything from how to best keep your hard boiled eggs from getting rubbery to how to make good creamy ice cream is in here. Whenever I start making a recipe with new techniques I come back to this book to get advice on how to do it best. Absolutely indispensable if you're teaching yourself how to cook and want to nail down your techniques.
Rating - A True Classic
Not available in bookshops here, it took me a while to track down this much praised book, now in a 2004 updated edition. It can be read at many levels: history, folk lore, chemistry and just marvellous explanations of the 'why' of cooking. It must hold great appeal for anyone with a curiosity about the food we eat and what we do to it, for better or worse.
I found it well written with an easy style, making it a genuine pleasure to read, to skim and to quote. And you will quote. It's that kind of book.
Despite its sober title and apparent depth of research, this is no dreary treatise. The explanations are generally easy to understand and often amusing. While some distant memory of high school chemistry may be useful, the author assumes no knowledge of food sciences on the part of the reader. The last section of the book further brushes up on all the chemistry you have chosen to forget.
Food industry professionals may find the book's format perhaps a bit wandering, making it somewhat clunky for rapid retrieval of specific technical information. As a lay person I can't vouch for its academic rigour, but it does include a long list of references and an extensive index.
A book with over 800 pages about food but with no real recipes does sound daunting, but not so. It's full of those "Wow. So that's why... listen to this!" moments that can get just a little trying for everyone else in the room. I realise how much food instruction I have taken at face value in the past. I will never view the humble egg quite the same way again.
And of course, as an added bonus, the book makes a perfect weight to put on top of the Summer Pudding as it sets. It doesn't even show the stains. McGee really has thought of everything.
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Books : On Food and Cooking: The Science and Lore of the Kitchen Customer Reviews
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