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Harold McGee
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. show more

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.
show less
Harold McGee's Books
On Food and Cooking: The Science and Lore of the Kitchen - Harold McGee Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - Harold McGee The Curious Cook: More Kitchen Science and Lore - Harold McGee, Laurie Anderson Six Micmac Stories - Ruth Holmes Whitehead, Harold McGee Cabinet 23: Fruits And Vegetables (Cabinet) - Sina Najafi, Harold McGee Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon - Ferran Adrià, Harold McGee
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Recently added on shelves
The Curious Cook: More Kitchen Science and Lore - Harold McGee, Laurie Anderson
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - Harold McGee
On Food and Cooking: The Science and Lore of the Kitchen - Harold McGee
On Food and Cooking - Harold McGee
On Food And Cooking: The Science And Lore Of The Kitchen - Harold McGee
Over eten en koken. Wetenschap en cultuur in de keuken - Harold McGee, Jacques Meerman
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture - Harold McGee
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - Harold McGee
On Food and Cooking: The Science and Lore of the Kitchen - Harold McGee
Harold McGee's readers
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Community Reviews
IxanGa
IxanGa rated it 11 years ago
text On Food and Cooking: The Science and Lore of the Kitchen
Brilliant. On my second rereading.
See review
nouveau
nouveau rated it 12 years ago
text On Food and Cooking: The Science and Lore of the Kitchen
I'm compelled to bring out the fifth star.anything less would be an injustice to 894 pages of entry-by-entry examination of a food, where it comes from, how's its processed/transported; typical methods of preparation; and scientific (this book started molecular gastronomy) / chemical examination of ...
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Admitted Dilettante
Admitted Dilettante rated it 12 years ago
text The Curious Cook: More Kitchen Science and Lore
pedantic. . .
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Telynor's Library, and then some
Telynor's Library, and then some rated it 15 years ago
text
A book that is a must-have for foodies. Lots of science and technology, but also very readable.
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Austen to Zafón
Austen to Zafón rated it 31 years ago
text
I loaned this book to somebody several years ago, couldn't remember who it was, and never got it back. Which is a shame because it's such a wonderful book! Now that I have a curious kid who loves cooking and wants to know things like why ice cream is a different texture than popsicles even if you ma...
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