I purchased this book on the tangential advice of Michael Ruhlman's "The Making of a Chef" -- it was one of the three Bibles of Cooking, if I remember correctly. Read morePublished on Jan. 13 2004 by "eminentbrain"
This is an excellent book on the science of cooking, for those interested in learning the reason behind cooking. Read morePublished on June 21 2003 by Erich E. Geary
Anyone who is serious about the craft of cooking needs to read this book. Anyone else will find it dreadfully irrelevant. Read morePublished on Dec 18 2002 by Steve Leroux
I really enjoy books that get into the "why's" of cooking like "What Einstein Told His Cook", and "I'm Just Here for the Food", but this book went a little far for me. Read morePublished on Nov. 3 2002 by A. Larson
I enjoy cooking. I like science. I wanted to introduce the two. After reading "the making of a chef" (Ruhlman) where McGee's book is one of the 3 bibles, I had to get it. Read morePublished on July 17 2002 by Ori Steinitz
Anyone who wants to go beyond the recipes would do well to read this book.Published on June 2 2002 by Jamie Nettles
I enjoy cooking but sometimes I wonder why I need to add an egg or put some milk in and this book explained it all. Read morePublished on April 4 2002 by Mr. Greg A. Wilkinson
This is an essential book for anyone who cooks. McGee explains in detail how and why cooking works; if you know what's in here, you can do anything in the kitchen without ever... Read morePublished on March 10 2002 by Randy Goldberg