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Harold McGee's Books
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On Food and CookingHarold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and...Read More
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Authors on the Web
Yahoo! UK and Ireland, May 10, 2012
...dispelled a few myths – though I must admit that they're not ones that careful readers of Harold McGee's On Food and Cooking will entertain. Do you need to soak and fast-boil dried beans – and can you put salt in their cooking water? Do you rinse...
The L Magazine, May 9, 2012
...from May 4-6 at the newly erected Wythe Hotel in Williamsburg, and featured presenters such as cooking guru Harold McGee, nutritionist Marion Nestle, and food justice advocate Bryant Terry. But rather than focus on, say, just restaurant trends or...
Guardian.co.uk, May 8, 2012
...dispelled a few myths – though I must admit that they're not ones that careful readers of Harold McGee's On Food and Cooking will entertain. Do you need to soak and fast-boil dried beans – and can you put salt in their cooking water? Do you rinse...
Examiner.com, May 2, 2012
...Art + Medium (with Jennifer Rubell) to Food + Porn (Gael Greene) with keynote speakers: Dr. Marion Nestle, Harold McGee and Carolyn Steel. The Fair will also feature a pop-up book store, author signings (both free to the public) as well as nightly events...
Focus on Travel News, May 1, 2012
...Author and culinary science expert Harold McGee spoke to more than 600 students at The Culinary Institute of America (CIA) on Monday, April 23, 2012. Dr. McGee's lecture—"Innovation and Science in the Culinary World"—was part...
Brisbane Times, November 15, 2011
...will send you reeling. When it comes to throwing the steak in the pan, Blumenthal subscribes to the Harold McGee technique of flipping it every 15 seconds. Blumenthal is most effusive on the subject of sous-vide cooking, which he declares should have as...
Media Bistro, November 15, 2011
...sense of self-preservation, I studied it. And studied it. And studied it. I made flash cards and read Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen from cover-to-cover, almost twice. I read everything I possibly could and...
BA Business Life, March 2, 2012
...were so hard. But at the same time I would have been more blinkered. I admire the American Harold McGee hugely and he's definitely had a big influence on me. His book, On Food and Cooking: The Science and Lore of the Kitchen, changed my life. I read...
Sydney Morning Herald, February 29, 2012
...also the name of his latest venture, an edgy magazine whose first issue had contributions by food scientist Harold McGee and an enchantingly drunken rave on the subject of mediocrity written by Chang and his chef friends Anthony Bourdain and Wylie...
WA Today, February 28, 2012
...also the name of his latest venture, an edgy magazine whose first issue had contributions by food scientist Harold McGee and an enchantingly drunken rave on the subject of mediocrity written by Chang and his chef friends Anthony Bourdain and Wylie...
Melbourne Age, February 27, 2012
...also the name of his latest venture, an edgy magazine whose first issue had contributions by food scientist Harold McGee and an enchantingly drunken rave on the subject of mediocrity written by Chang and his chef friends Anthony Bourdain and Wylie...
Washington Post, February 24, 2012
...into the 325-degree oven, covered but with the lid ajar. (This is a venerable technique newly advocated by Harold McGee, who explains that the temperature in a tightly covered pan will rise to the boiling point not good for braising.) I left it alone for...
Washington Post, February 24, 2012
...into the 325-degree oven, covered but with the lid ajar. (This is a venerable technique newly advocated by Harold McGee, who explains that the temperature in a tightly covered pan will rise to the boiling point not good for braising.) I left it alone for...
New Sarawak Tribune, February 23, 2012
...journal edited by big name master chefs and food writers like Heston Blumenthal, Grant Achatz, René Redzepi and Harold McGee. In the first issue of the International Journal of Gastronomy and Food Science, contributing writers include top international...
