{"id":"obr:work:on-food-and-cooking","slug":"on-food-and-cooking","url":"https://openbookrank.com/en/book/on-food-and-cooking","urls":{"en":"https://openbookrank.com/en/book/on-food-and-cooking","pl":"https://openbookrank.com/pl/ksiazka/on-food-and-cooking","de":"https://openbookrank.com/de/buch/on-food-and-cooking","es":"https://openbookrank.com/es/libro/on-food-and-cooking","fr":"https://openbookrank.com/fr/livre/on-food-and-cooking","it":"https://openbookrank.com/it/libro/on-food-and-cooking","nl":"https://openbookrank.com/nl/boek/on-food-and-cooking","sv":"https://openbookrank.com/sv/bok/on-food-and-cooking","ja":"https://openbookrank.com/ja/hon/on-food-and-cooking","pt":"https://openbookrank.com/pt/livro/on-food-and-cooking","zh-hant":"https://openbookrank.com/zh-hant/tushu/on-food-and-cooking"},"title":"On Food and Cooking","titles":{"en":"On Food and Cooking","pl":"On Food and Cooking","es":"La cocina y los alimentos","it":"Il cibo e la cucina","nl":"Over eten en koken","zh":"食物和烹饪"},"author":{"id":"obr:author:harold-mcgee","name":"Harold McGee","api":"https://openbookrank.com/api/v1/authors/harold-mcgee.json"},"year":1984,"pages":684,"originalLanguage":"en","identifiers":{"wikidata":"Q7090985","openLibrary":"OL4110479W","isbn13":"9781416556374","isbns":["9781416556374","9780739460375"],"isbnByLanguage":{"en":"9781416556374"},"googleBooks":"bKVCtH4AjwgC","hardcover":"on-food-and-cooking","amazon":{"en":"1416556370"}},"score":{"value":8.17,"scale":10,"ratings":81,"confidence":0.355,"rawAverage":8.84,"method":"bayesian-weighted-average","priorWeight":147,"minRatings":50,"methodology":"https://openbookrank.com/en/methodology"},"sources":[{"id":"openlibrary","name":"Open Library","average":9.11,"ratings":9,"weight":0.111},{"id":"google","name":"Google Books","average":8,"ratings":26,"weight":0.321},{"id":"hardcover","name":"Hardcover","average":9.26,"ratings":46,"weight":0.568}],"ranks":[{"category":"cooking","name":"Food & cooking","rank":2,"url":"https://openbookrank.com/en/ranking/cooking","api":"https://openbookrank.com/api/v1/rankings/cooking.json"}],"popularity":{"ratingsPercentile":74,"wikipediaPageviews":18067,"editions":15},"series":null,"awards":["James Beard Foundation Award"],"adaptations":[],"similar":[{"id":"obr:work:how-to-cook-everything","title":"How to Cook Everything","author":"Mark Bittman","score":8.03,"api":"https://openbookrank.com/api/v1/books/how-to-cook-everything.json"},{"id":"obr:work:a-cooks-tour","title":"A Cook's Tour","author":"Anthony Bourdain","score":7.95,"api":"https://openbookrank.com/api/v1/books/a-cooks-tour.json"},{"id":"obr:work:salt-fat-acid-heat","title":"Salt, Fat, Acid, Heat","author":"Samin Nosrat","score":8.52,"api":"https://openbookrank.com/api/v1/books/salt-fat-acid-heat.json"}],"citation":"According to BookRank (openbookrank.com), \"On Food and Cooking\" by Harold McGee scores 8.17/10 from 81 reader ratings, #2 in Food & cooking (snapshot 2026-10-28).","snapshot":"2026-10-28","license":"CC-BY-4.0"}