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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. Foams, etc...

    By Carolyn Tillie,
    • 1 reply
    • 6.8k views

  2. Grass fed beef

    By Robin Shuster,
    • 1 reply
    • 6.2k views

  3. Heat in Peppers

    By Smithy,
    • 3 replies
    • 12.5k views

  4. Herve This & That

    By Ore,
    • 1 reply
    • 4.1k views

  5. Impact of your book

    By creaton,
    • 1 reply
    • 5.6k views

  6. It's the latest thing!

    By John Whiting,
    • 1 reply
    • 2.2k views

  7. Kitchen gadgets

    By andiesenji,
    • 3 replies
    • 7k views

  8. Letting meat rest after cooking

    By Wolfert,
    • 1 reply
    • 2.9k views

  9. no bones

    By 32rueduVertbois,
    • 2 replies
    • 5.3k views

  10. Oil Loving vs. Water Loving...

    By Ore,
    • 2 replies
    • 4.6k views

  11. One Small Mouthfull For Mankind

    By scott123,
    • 1 reply
    • 6.2k views

  12. Peel This! (or maybe not...)

    By StudentChefEclipse,
    • 1 reply
    • 2.8k views

  13. Peeling hard or soft cooked eggs

    By FoodMan,
    • 1 reply
    • 2.3k views

  14. Pickled Eggs and more

    By foodie52,
    • 1 reply
    • 2.1k views

  15. Please tell us more about the revision process...

    By C_Ruark,
    • 1 reply
    • 1.8k views

  16. Preservation under pressure

    By lovebenton0,
    • 3 replies
    • 6.1k views

  17. Processed Food

    By Bux,
    • 1 reply
    • 5.7k views

  18. rare lamb vs rare beef

    By guajolote,
    • 1 reply
    • 2.8k views

  19. Raw Food Movement

    By Smithy,
    • 1 reply
    • 2.4k views

  20. Roast pig

    By Ruth,
    • 1 reply
    • 2.1k views

  21. Safe temperature/time for LTLT cooking

    By jackal10,
    • 1 reply
    • 7.2k views

  22. Salting Water for Vegetable Cookery

    By docsconz,
    • 5 replies
    • 12.3k views

  23. Science in the professional kitchen

    By Andy Lynes,
    • 1 reply
    • 1.9k views

  24. Seasoning Meats and Poultry

    By ScooterQ,
    • 1 reply
    • 1.9k views

  25. Skim Milk foamers

    By Robin Shuster,
    • 1 reply
    • 3.4k views
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