Acknowledgements Summary and Analysis

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.