Harold McGee writes about the chemistry, techniques 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, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today. He has lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. He is also a consultant to restaurants and manufacturers.-1... 1984 is a leap year starting on Sunday of the Gregorian calendar. ... 2004 is a leap year starting on Thursday of the Gregorian calendar. ... Nature is one of the oldest and most reputable general-purpose scientific journals, first published on November 4, 1869. ... The New York Times is an internationally known daily newspaper published in New York City and distributed in the United States and many other nations worldwide. ... World Book Encyclopedia is, according to the publisher, the number-one selling print encyclopedia in the world [1]. The first edition (1917) contained 8 volumes. ... Fermi National Accelerator Laboratory located in Batavia near Chicago, Illinois is a U.S. Department of Energy national laboratory specializing in high-energy particle physics, operated for the Department of Energy by the Universities Research Association (URA). ...
McGee's science-based approached to cooking has been embraced and popularized by chefs and authors such as Alton Brown, Shirley Corriher and Russ Parsons. Alton Brown (born on July 30, 1962 in Los Angeles, California) is the creator and host of the television show Good Eats, a cooking show on the Food Network. ...
Prior to becoming a food science writer McGee was a literature and writing instructor at Yale University. This article is about the institution of higher learning in the United States. ...
Books
On Food and Cooking: The Science and Lore of the Kitchen (ISBN 0684800012, 2004)
The Curious Cook: More Kitchen Science and Lore (ISBN 0020098014, 1990)
HaroldMcGee is author of On Food and Cooking: The Science and Lore of the Kitchen, which has been adored by professional and amateur cooks.
McGee and his book are so revered that one day while he was having lunch at the French Laundry in Yountville, he was spotted by chef-owner Thomas Keller.
McGee says that he would have been one of those kids who was forever blowing up things with his chemistry set if not for the fact that his father, a chemist, knew very well what a chemistry set could do, and so gave his son crystal radio sets instead.
HaroldMcGee, a writer on food science, has come up with some scientifically-based, and very effective, tips for making sure your turkey rules the roost next Thursday.
McGee has written two books on the science of cooking, and is co-author of an article in this month's Physics Today on the science of cooking meats.
McGee recommends that the breast meat reach between 155 and 160 degrees, and the dark meat around 180 degrees.
Feeds |
Contact