Book Review "On Food And Cooking" By Harold McGee

 
Truth be told most information the average person needs is easily found on the internet, for free.
So this book is exactly what most people don't actually need, but need and want are two different things as we all know.
On Food and Cooking is less of a book, and more of a "Holy Grail" of cooking, it is overwhelming in the amount of information it contains.
 Not only that but the writer is a legitimate scientist with a lifetime of experience.  
The writer Harold McGee is one of the forerunner of actually using science to explain away the mystery of how foods actually works.  He is world famous and this book could be said to be his legacy.
On Food and Cooking takes a scientist view to food, as as such can be a bit dry at times. But this book is a go too for anything you wish to know.
Want to know the science of egg yolks? Want to read a chapter on milk? How cooking works to an atomic level? 
It's all in there, and written like a reference book so that looking up anything is easy, and well explained. 
It does not contain recipes, or color pictures and the average person doesn't really need it. But if you are a serious foodie, or master of trivia, this one may be for you.
Harold McGee is one of the forerunner of actually using science to explain away the mystery of how foods actually work. He is world famous and this book could be said to be his legacy.
I guess the best way to rate this is not that it is used by many top chefs in the world such as Thomas Keller, but rather I have had this in my night table by my bed for more than a year and still use it.
10/10 highly recommended. 
-Gwai Low