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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

  1. The Forum is closed for new posts by members

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  2. Q&A Announcement

    By Bux,
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  3. About Harold McGee

    By Bux,
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  4. Introduction from "On Food and Cooking"

    By Bux,
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  5. 2 Questions about pecan pie for Harold McGee

    By Richard Danzey,
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  6. Grass fed beef

    By Robin Shuster,
    • 1 reply
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  7. barometric pressure and baked custards

    By phlawless,
    • 1 reply
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  8. The French Topinambour Question

    By bleudauvergne,
    • 1 reply
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  9. no bones

    By 32rueduVertbois,
    • 2 replies
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  10. butternut squash residue

    By mike_r,
    • 3 replies
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  11. Skim Milk foamers

    By Robin Shuster,
    • 1 reply
    • 3.5k views

  12. Things that Smell/Taste Bad

    By Louisa Chu,
    • 1 reply
    • 7.4k views

  13. Cocktails - egg white foam vs gelatin

    By Libationgoddess,
    • 1 reply
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  14. Crystals crystals everywhere

    By cdh,
    • 1 reply
    • 2.2k views

  15. Tempered chocolate

    By jmcgrath,
    • 1 reply
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  16. Roast pig

    By Ruth,
    • 1 reply
    • 2.2k views

  17. Science in the professional kitchen

    By Andy Lynes,
    • 1 reply
    • 2k views

  18. Careers in food sciences...

    By Gul_Dekar,
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  19. Crusty Bread

    By The Cynical Chef,
    • 2 replies
    • 3k views

  20. A Question from Alton

    By Jason Perlow,
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  21. Kitchen gadgets

    By andiesenji,
    • 3 replies
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  22. Turkey Confit

    By melkor,
    • 4 replies
    • 7k views

  23. Book Tour?

    By phifly04,
    • 1 reply
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  24. White Rice v. Brown Rice

    By Stone,
    • 1 reply
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  25. baking bread with stone ground flour

    By francois,
    • 3 replies
    • 2.8k views
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