Rating  - Cooking
I bougth this book for my daughter who`s studying and she loved it. it`s very explicit, easy to read, and complete.
Rating  - It didn't fit my requirements
I wanted a recipe book and this one is theory book. It'd be great to include a better description of the book in order to don't have mistakes like me.
Rating - On Knowing What You're Doing
Myths dispelled, chemistry laid bare, engaging and fun to read. Often imitated, never improved upon (yet), except by the inestimable Mr. McGee. For foodies and bookies alike; without reservations, I recommended this to everyone, except those lacking taste of any kind.
Rating - Wow, just wow...
A wonderful book, On Food and Cooking contains everything to get you started on food science, everything to help you understand the hows, whys and histories of our foods.
This book has helped me choose a degree in food science.
If you enjoy understanding what is going on under the surface of things, if you enjoy shows like Good Eats and Mythbusters or sites like HowStuffWorks.com, or are just an aspiring chef who wants to know the details of your ingredients in order to maximize your creations, THIS BOOK IS FOR YOU.
Things I have found most interesting include the flavor compounds and related flavors of most common herbs, spices, and other foods, the science behind candymaking and chocolate tempering, and finaly all about bread making: yeasts, flours, gluten, fats, sugars, crust forming, and how they all relate.
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