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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. Emulsified Sauces

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  2. rare lamb vs rare beef

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  3. Which degree

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  4. Herve This & That

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  5. Why are you doing this?

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  6. Pickled Eggs and more

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  7. Brining

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