Jump to content

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. About Harold McGee

    • 1 reply
    • 6.8k views
    • 0 replies
    • 6.3k views
  2. Q&A Announcement

    • 1 reply
    • 9.5k views
    • 0 replies
    • 4.7k views
    • 1 reply
    • 5.5k views
    • 1 reply
    • 2.4k views
    • 6 replies
    • 6.9k views
    • 3 replies
    • 2.4k views
  3. baking with saffron

    • 3 replies
    • 2.6k views
    • 1 reply
    • 4.3k views
  4. Basting?

    • 1 reply
    • 1.9k views
    • 1 reply
    • 5.2k views
  5. Book Tour?

    • 1 reply
    • 1.7k views
  6. Brining

    • 1 reply
    • 3k views
  7. Brown Poultry Stock

    • 1 reply
    • 3.1k views
  8. butternut squash residue

    • 3 replies
    • 8.3k views
    • 1 reply
    • 2k views
    • 1 reply
    • 11.6k views
    • 3 replies
    • 6k views
    • 2 replies
    • 19.1k views
  9. Corked Octopus

    • 2 replies
    • 2.5k views
  10. Crusty Bread

    • 2 replies
    • 2.4k views
  11. Crystals crystals everywhere

    • 1 reply
    • 1.7k views
    • 2 replies
    • 2.4k views
  12. Emulsified Sauces

    • 1 reply
    • 1.9k views
×
×
  • Create New...