Rating: 
Summary: No wonder Alton Brown owns this book!
Review: I bought this book for my husband because I knew Alton uses it for a reference on his Food Network show, Good Eats. Little did I know how fascinating and enjoyable it would be. It's a wonderful combination of chemistry, biology, history and entertaining storytelling...Like a lecture from the best teacher or professor you ever had. You just want to keep reading more and more.
Rating:
Summary: I really enjoyed this book
Review: 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. My wife is a chef and we actually fight over who gets to read the book. Bottom line is this, if you want to know what happens to food when you mix it, heat it, cool it, then get this book. If you are someone who cant even boil water, the book is going to be over your head. Dont bother.
Rating: 
Summary: Deep knowledge...too deep.
Review: 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. I read for about a week, got to page 100-something, and got a bit tired of it. I'm no idiot, and my knowledge in chemistry is pretty good, but sometimes the book would just bore me abit. A bit too much science and too little of how the science affects the cooking. I would want more of "why the thick crust bread is thick" and "beat your egg-whites with a cold beater" (cooking science tips) and less molecule explanations.
Rating:
Summary: Deep knowledge...too deep.
Review: 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. I read for about a week, got to page 100-something, and got a bit tired of it. I'm no idiot, and my knowledge in chemistry is pretty good, but sometimes the book would just bore me abit. A bit too much science and too little of how the science affects the cooking. I would want more of "why the thick crust bread is thick" and "beat your egg-whites with a cold beater" (cooking science tips) and less molecule explanations.
Rating:
Summary: One incredible read!
Review: I feel compeled to defend Mr. McGee from the comments of the previous reviewer (turnipseed from texas). Wow, this book isn't for the average cook. Thanks for the info. I doubt the average cook even cooks (Mac and Cheese, Hamburger Helper and meatloaf don't count), let alone uses a cookbook. This is a book for nerds, geeks, gourmands, epicures and other enlightened types. Sorry for the vitriol. This is a fantastic book, one of my favorites. Did you ever wonder how long you should cook broccoli? The answer is inside along with an explanation as to why the aroma changes when you've over cooked it.
Rating:
Summary: Absolutely essential for the serious cook!
Review: I found Mr Mcgee's book to be a thoroughly entertaining and enlightening read. As a professional chef I was fascinated by the scientific explanations of processes I come across every day. I now use the book almost daily for reference and enjoy sharing the anecdotes with my staff. An excellent book!!!
Rating:
Summary: Just Plain Fun!
Review: I had to read excerpts from this book for one of my classes in college and every one was incredibly interesting. We read from several different books and periodicals, and this book was by far the most informative and easy to understand. It is filled with all kinds of cool facts that you never knew, but are just so fun to find out!
Rating:
Summary: A must have for anyone serious about food.
Review: I have been using this book ever since my college science professor introduced me to it in 1984. I bought it immediately. I have settled more arguments and started more conversations about food with this book. McGee makes other food writers look like alchemists!!
Rating:
Summary: Terrific
Review: I have never been someone you could rightly call a "cook", but I am a chemist, so my wife - who wishes that I cooked more - got me this book. Well, I can honestly say that I do enjoy cooking more after having read it. It answers almost all of those nagging little questions that rattle around in your head for your whole life about food and food preparation - like the effects of cooking and processing on the nutritional value of food. The parts on beer and wine were particularly interesting to me, though, as I used to brew beer for myself back when I had more free time (i.e., before kids). It's really a super book and even my kids are somewhat interested in the concept that the food they're eating are understandible in a "scientific" way - as opposed to just a "food" way.
Rating:
Summary: Run out and buy this book if you like food
Review: I love this book!! Everything from chewing gum to the origin of water chestnuts explained. Worth every cent.
| 
