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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. About Harold McGee

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  2. Q&A Announcement

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  3. baking with saffron

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  4. Basting?

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  5. Book Tour?

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  6. Brining

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  7. Brown Poultry Stock

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  8. butternut squash residue

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  9. Corked Octopus

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  10. Crusty Bread

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  11. Crystals crystals everywhere

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  12. Emulsified Sauces

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