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Goed Koken En Wat Je Daarvoor Moet Weten (2010)

by Harold McGee(Favorite Author)

3.88 of 5 Votes: 4

ISBN

9046805751 (ISBN13: 9789046805756)

languge

English

genre

Food & Cookbooks

publisher

Nieuw Amsterdam

review 1: One of the books on my bookshelf that I consult most frequently. A sensible and realistic balance between the discipline of science and the enjoyment of eating. Here is just one on my favorite McGee observations:Meats made safe by cooking are usually not the most delicious meats. Temperatures high enough to kill harmful bacteria quickly also dry the meat out. Temperatures low enough to leave meat juicy don't necessarily kill harmful bacteria.
review 2: 2 or 5 stars? 2 or 5 stars?Five stars because it has EVERYTHING in there! :)Two stars because it has...EVERYTHING in there. :(The book is great, it really is. But if you are easily overwhelmed (I'm not naming any names, but 3 fingers are pointing back at me), you might feel like you are in front of a haystack... more, pulling out the most interesting hay strands(sticks? pieces?) you've ever seen...one by one. They are all unique and educational. At first, you are completely fascinated for hours, and have plenty of energy to see each next strand. At some point, maybe a third of the way through, you have to eat or leave or use the facilities or something. When you come back, you're not looking at individual hay strands anymore, but the large haystack again. Suddenly you don't feel like picking up your old project again, moving that haystack strand by strand. So you procrastinate and do something else.So anyway, it started out so great, but there aren't any pictures (okay, so maybe I'm 5, but it would be nice to break up the monotony of line after line of text) and the information just goes on and on and on. The author does explain that he's trying to fit the most information in the shortest book...but still.I really DO want to learn all the fantastic information.Someday. less

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