This is a great reference book for anyone who is interesting in culinary field. ( )

Food and science, with literary allusion and sociology thrown in. Bit textbook-like in its presentation and illustrations - probably available in a sexed-up new edition. ( )

When I want to understand the muscle fiber structure of octopus, or learn about the history and definition of pumpernickel bread, or figure out how the qualities of corn syrup differ from that of honey, I turn to Harold McGee's On Food and Cooking. This is an impressively extensive reference book of ingredients, cooking techniques, food history, and food science. The information is grouped in chapters such as Milk and Dairy Products, Meat, and Edible Plants, with a nice chemistry primer covering atoms, molecules and energy at the end. A staggering amount of information is packed into each chapter ranging from interesting facts, history and detailed descriptions to excellent illustrations.

McGee dedicates 68 pages to eggs, covering such topics as how a hen makes an egg, why yolks sometimes turn green when cooked, the eight different proteins that make up an egg white along with their natural function and culinary properties (did you know ovalbumin is 54% of the total protein in albumen and it sets when heated to 180˚F?), plus, a silly cook's joke about cooking eggs on a spit from book printed in the 1400s, and fourteen pages on egg foams. Whew! If you have any tendencies toward research, you will be lost in the pages from the moment you open the cover. ( )

Very impressive cook-book - without recipes.
Explains in fascinating (and amusing) detail what happens when ingredients become food. ( )

Science is awesome. Food science, doubly so. ( )