Harold McGee
Harold McGee writes about the science of food and cooking. He is the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes , and a former columnist for The New York Times . He has been named food writer of the year by Bon App�tit magazine and to the Time 100, an annual list of the world's most influential people. Since 2010, he has been a visiting lecturer for Harvard University's...See more
Harold McGee writes about the science of food and cooking. He is the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes , and a former columnist for The New York Times . He has been named food writer of the year by Bon App�tit magazine and to the Time 100, an annual list of the world's most influential people. Since 2010, he has been a visiting lecturer for Harvard University's course "Science & Cooking: From Haute Cuisine to Soft Matter Science." McGee lives in San Francisco. See less
Harold McGee's Featured Books
Harold McGee book reviews
-
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Almost too late
by David, Mar 20, 2014
Harold McGee's earlier books have been standards for a long time; this one will become another. I wish it had been around when I first started to find my way in the kitchen, but there is still stuff ... Read More
-
On Food and Cooking: The Science and Lore of the Kitchen
Poor quality
by anne k, Jan 28, 2011
This is a wonderful book but it took weeks to arrive and, when it did, the base of the spine was broken. It won't survive much more than one read which is a pity as it is a very valuable reference ... Read More
-
On Food and Cooking: The Science and Lore of the Kitchen
by juanra, Mar 12, 2009
This is a very interesting book.
Many chemistry explained. In few moments are a bit arid. Read More
