Harold McGee

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Description:
Harold McGee writes about the chemistry, technique and history of food and cooking and is the author of two books that explain kitchen science in an approachable manner. His first book, "On Food and Cooking: The Science and Lore of the Kitchen" was initially published in 1984. A greatly revised second edition was published in 2004. McGee has also written for "Nature", "Health", "The New York Times", "The World Book Encyclopedia", … orient.bowdoin.edu
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Websites About Harold McGee

  • Wikipedia

    The definitive Wikipedia entry for Harold McGee. Wikipedia is the biggest multilingual free-content encyclopedia on the Internet.
    en.wikipedia.org/wiki/Harold_McGee

  • Curious Cook

    There's also a page devoted to my sister and first illustrator, Ann McGee Kurz.
    www.curiouscook.com/

  • NPR : Food Scientist Harold...

    Now author Harold McGee has revised and updated the book.
    www.npr.org/templates/story/story.php?storyId=4242671

  • News For Curious Cooks

    developments in the science of food and cooking, gleaned by Harold McGee ..... that come up in my own kitchen in the San Francisco Bay area. --Harold McGee ...
    news.curiouscook.com/

  • Organic Farming - Amyjo...

    Nutritionist Amyjo Johnson speaks to Googlers about organinc farming.. Aug 17, 2006.
    video.google.com/videoplay?docid=-1099650850220003634#10m20s

  • McGee gives lecture on...

    orient.bowdoin.edu/orient/article.php?date=2006-10-20&sec...

  • McGee gives lecture on...

    orient.bowdoin.edu/orient/printer.php?date=2006-10-20&sec...

  • Senomyx: Company Info:...

    Harold McGee , an internationally recognized authority on food chemistry, and the author of two widely acclaimed and influential books, On Food and Cooking and The Curious Cook.
    www.senomyx.com/company/sab_mcgee.htm

Quotes by Harold McGee

  • "To understand what's happening within a food as we cook it, we need to be familiar with the world of invisibly small molecules and their reactions with each other."

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