Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. Harold lectures widely on flavor, and has participated in studies and initiatives worldwide in the pursuit of better understanding the science of taste. Harold has taught at Harvard University in collaboration with Chef Ferran Adria of El Bulli, and authored a food column on science and cooking for the New York Times for five years. Harold is revered by chefs worldwide as the leading expert on the science and chemistry of food.
Question Authors are:
Nick Lee, kitchen AmeriCorps teacher at the Edible Schoolyard Berkeley
Stacey Slate, community manager for the Edible Schoolyard Project
Emilie Gioia, online program manager for the Edible Schoolyard Project
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