When comparing On Food and Cooking: The Science and Lore of the Kitchen vs The Science of Good Cooking, the Slant community recommends The Science of Good Cooking for most people. In the question“What are the best books for learning how to cook?” The Science of Good Cooking is ranked 5th while On Food and Cooking: The Science and Lore of the Kitchen is ranked 6th. The most important reason people chose The Science of Good Cooking is:
These sections explain how for example the amount of eggs you added or the ratio between milk and flour can change the texture or taste of the food.
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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.
Pro "Why this recipe works" after every recipe
These sections explain how for example the amount of eggs you added or the ratio between milk and flour can change the texture or taste of the food.
Pro Perfection in recipes
The recipes have been tested and edited to perfection in America’s Test Kitchen. They will literally ask you to use 68-degree butter.
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.
Con Not your book if you lack time
There are better books with simple working recipes for a quick lunch or dinner. This book is detailed and takes time to work with.