eGullet Q&A with Harold McGee
Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, one of the best known treatises on Molecular Gastronomy, joins us for a an eGullet Q&A the week of November 8, 2004.
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The Forum is closed for new posts by membersStarted by Bux , 12 Nov 2004 |
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Q&A AnnouncementStarted by Bux , 01 Nov 2004 |
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About Harold McGeeStarted by Bux , 26 Oct 2004 |
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Introduction from "On Food and Cooking"Started by Bux , 15 Oct 2004 |
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trussing poultryStarted by guajolote , 06 Nov 2004 |
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Impact of your bookStarted by creaton , 06 Nov 2004 |
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One Small Mouthfull For MankindStarted by scott123 , 07 Nov 2004 |
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Battle of the Food ScientistsStarted by scott123 , 07 Nov 2004 |
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The Delete ScenesStarted by scott123 , 07 Nov 2004 |
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Foams, etc...Started by Carolyn Tillie , 09 Nov 2004 |
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Processed FoodStarted by Bux , 09 Nov 2004 |
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Safe temperature/time for LTLT cookingStarted by jackal10 , 10 Nov 2004 |
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2 Questions about pecan pie for Harold McGeeStarted by Richard Danzey , 13 Nov 2004 |
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Preservation under pressureStarted by lovebenton0 , 07 Nov 2004 |
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What's For Dinner?Started by Jinmyo , 06 Nov 2004 |
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Salting Water for Vegetable CookeryStarted by docsconz , 07 Nov 2004 |
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StewsStarted by project , 09 Nov 2004 |
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Contentious ClaimsStarted by Chris Amirault , 07 Nov 2004 |
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Heat in PeppersStarted by Smithy , 10 Nov 2004 |
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Animal Flesh, Storing in the FridgeStarted by rgruby , 09 Nov 2004 |
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Turkey ConfitStarted by melkor , 10 Nov 2004  Charcuterie
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Kitchen gadgetsStarted by andiesenji , 10 Nov 2004 |
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butternut squash residueStarted by mike_r , 11 Nov 2004 |
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Cocktails - egg white foam vs gelatinStarted by Libationgoddess , 11 Nov 2004 |
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The French Topinambour QuestionStarted by bleudauvergne , 12 Nov 2004 |
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barometric pressure and baked custardsStarted by phlawless , 12 Nov 2004 |
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Grass fed beefStarted by Robin Shuster , 12 Nov 2004 |
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Cooking at low temperatures "sous vide"Started by edsel , 06 Nov 2004 Modernist
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Things that Smell/Taste BadStarted by Louisa Chu , 11 Nov 2004 |
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no bonesStarted by 32rueduVertbois , 12 Nov 2004 |
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