From Library Journal
Copyright 1997 Reed Business Information, Inc.
I love the explanations of how ingredients work in recipes. I use this knowledge when I use recipes not in this book and the results are great. Read morePublished 2 months ago by Hard work'in gal
This is a must for every kitchen. I buy it to add to bridal shower and wedding gifts! Yes, as some reviewers have said, Harold McGee's books are fabulous, but they are more in... Read morePublished 2 months ago by Bibliophile
I shared this book with a roommate for several years. I'm finally going to buy my own copy as it's getting more difficult to remember certain sections.Published 3 months ago by Just Falcon
I have well over 100 cookbooks and this is my favorite. Why? Because until you understand food chemistry you can't "crack the code" of how to produce outstanding results! Read morePublished 4 months ago by Melissa Rider
Arrived in pretty good time, and was in excellent condition. Only one page was bent. Thank you! This book is a great view on the chemistry of cooking and it walks through the... Read morePublished 4 months ago by Amber