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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.

64 topics in this forum

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  1. Grass fed beef

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  2. no bones

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  3. Skim Milk foamers

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  4. Roast pig

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  5. Tempered chocolate

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  6. Crystals crystals everywhere

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  7. Book Tour?

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  8. White Rice v. Brown Rice

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  9. Basting?

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  10. baking with saffron

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  11. Crusty Bread

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  12. Corked Octopus

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  13. Raw Food Movement

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  14. Brown Poultry Stock

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  15. Umami

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