On Food and Cooking by Harold McGee is an in-depth, insightful look at the foods we eat from a scientific and chemical viewpoint. The author does not examine recipes but instead presents a cohesive book that is more of an encyclopedia than a simple book about cooking. The in-depth discussion of everyday foods and their interactions with one another and our bodies provides a historical and practical examination of dairy, meats, spices, herbs, alcohol and everything in between.

The book begins with a discussion of dairy products and how their unique chemical bonds cause the reactions we see during cooking. The author continues by discussing eggs and their interesting elements. Next is meat and shellfish, separated due to their unique properties. Edible plants are covered next, which discusses both the chemical compounds and nutritional values of fruits and vegetables combined, while the following two chapters are devoted to each in its own right. Herbs and spices, as well as tea and coffee, are then covered, providing readers with a vast look at how these ingredients developed and their effects on our foods. The author then covers seeds, as well as the materials made from seeds, such as dough and batters. Sauces are discussed next, combining information learned in previous chapters to discover the complexity of some of these creations. Sugars, chocolate and confections are discussed in terms of their unique tastes and flavors, as are wine, beer and distilled spirits. In addition, McGee gives a detailed account of how alcohol is fermented and its effects on the body. Finally, the author closes with a brief discussion of cooking methods, utensils and the four basic food molecules. Throughout each chapter, McGee lends insight as to the history of all foods and their uses, both in modern times as well in the past. This book is new edition of a previous edition and includes vastly more information. A fascinatingly comprehensive and practical book, this work can be enjoyed by cooks, scholars and everyday individuals alike.