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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. Q&A Announcement

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  2. About Harold McGee

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  3. Grass fed beef

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  4. no bones

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  5. butternut squash residue

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  6. Skim Milk foamers

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  7. Crystals crystals everywhere

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  8. Tempered chocolate

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  9. Roast pig

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  10. Crusty Bread

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  11. Kitchen gadgets

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  12. Turkey Confit

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  13. Book Tour?

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  14. White Rice v. Brown Rice

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