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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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  2. Sodium levels in salted cooking water

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  3. It's the latest thing!

    By John Whiting,
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  4. Which degree

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    By Stone,
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    By FoodZealot,
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  7. Pickled Eggs and more

    By foodie52,
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  8. Roast pig

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  9. Crystals crystals everywhere

    By cdh,
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  10. Why are you doing this?

    By fifi,
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  11. Seasoning Meats and Poultry

    By ScooterQ,
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  12. Science in the professional kitchen

    By Andy Lynes,
    • 1 reply
    • 2.1k views

  13. Book Tour?

    By phifly04,
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  14. Please tell us more about the revision process...

    By C_Ruark,
    • 1 reply
    • 2k views
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