Harold McGee
Author of On Food and Cooking: The Science and Lore of the Kitchen
About the Author
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California. (Publisher Provided)
Works by Harold McGee
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010) — Author — 437 copies, 5 reviews
Associated Works
Tagged
Common Knowledge
- Birthdate
- 1951-10-03
- Gender
- male
- Nationality
- USA
- Places of residence
- Cambridge, Massachusetts, USA
- Education
- California Institute of Technology
Yale University - Occupations
- columnist
- Organizations
- Yale University
The New York Times
Members
Reviews
Looked like an interesting book considering my strong sense of smell. Lots of information. Much technical including chemical compounds. Did not realize the number of different smell categories and types.
I can't believe I read the whole thing! This is a reference book, not really meant to be read cover to cover. A lot of great information about how cooking works, but not much fun to read, honestly.
This is a MUST-OWN book for everyone and anyone who cooks. I read all of it just by having it on my nightstand. Absolutely great and indispensable.
Lists
Awards
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Associated Authors
Statistics
- Works
- 6
- Also by
- 5
- Members
- 4,751
- Popularity
- #5,286
- Rating
- 4.5
- Reviews
- 52
- ISBNs
- 55
- Languages
- 6
- Favorited
- 11
Chapters
1. Milk and diary
2. Eggs
3. Meat
4. Fish and shellfish
5. Edible plants…
6. A survey of common vegetables
7. A survey of common fruits
8. Flavorings from plants …
9. Seeds, grains, legumes, and nuts
10. Sauces
11. Cereal doughs and batters …
12. Sugars, chocolate and confectionary
13. Wine, beer, and distilled spirits
14. Cooking methods and utensil materials
15. The four basic food molecules
Appendix: A chemistry primer
I’ve enjoyed learning as I’ve read in this book. But it is really more of a reference book than a to-read book, so at 51% read I’m going to mark it off as read so I don’t keep feeling guilty for still having it in my currently-reading queue.… (more)