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Bookmark or Share- On Food and Cooking: The Science and Lore of the Kitchen - GoodreadsHarold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.
- On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold ...For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations.
- Curious CookMcGee, who has written multiple books about the science of cooking and displays an encyclopedic knowledge of the “wide world of smells,” invites readers to become “smell explorers.” . . . This is a unique project executed meticulously from beginning to end.
- Harold McGee - WikipediaHarold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 [3] and revised in 2004. [5] [6] [7] [8]
- About Harold McGee - Curious CookAbout Harold McGee I write about the chemistry of food and cooking. I took up this odd vocation after studies at the California Institute of Technology and at Yale University, where I wrote a doctoral thesis with the prophetic title "Keats and the Progress of Taste."
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