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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. Basting?

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  2. Brown Poultry Stock

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  3. Heat in Peppers

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  4. Raw Food Movement

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  5. Umami

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  6. baking with saffron

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  7. Emulsified Sauces

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  8. Corked Octopus

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  9. Stews

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  10. Processed Food

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  11. Foams, etc...

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  12. rare lamb vs rare beef

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  13. Which degree

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  14. The Delete Scenes

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  15. Herve This & That

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