Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He has written two seminal books on kitchen science: On Food and Cooking: the Science and Lore of the Kitchen and the Curious Cook.
He currently writes a regular column for the New York Times, which examines – and often debunks – conventional kitchen wisdom. He also teaches at The French Culinary Institute in New York City.
Before becoming a writer, Harold was a literature and writing instructor at Yale University.
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