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On Food and Cooking: The Science and Lore of the Kitchen
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Review of On Food and Cooking: The Science and Lore of the Kitchen powered by the Slant community.
A book by Harold McGee, from 1984. Gives a basic understanding where our foods come from and what they are made of.
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Pros
Pro Detailed information about where food comes from
The book describes anything from how a chicken egg is formed to the history of beer. You will find a lot of interesting knowledge in this book.
Cons
Con Not a light read
The book is 900 pages, with a small font. You will be going through this one for a while.
Commonly Compared
On Food and Cooking: The Science and Lore of the Kitchen
vs