• Mcgee On Food And Cooking
• On Food And Cooking Harold Mcgee Free Download

Get Instant Access to free Read PDF On Food And Cooking By Harold Mcgee at Our Ebooks Unlimited Database 1/16 On Food And Cooking By Harold Mcgee On Food And Cooking By Harold Mcgee PDF Download On Food And Cooking By Harold. Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as 'a minor masterpiece' when it first.

• On December 16, 2006, The John Adams Institute hosted an evening with Harold McGee about his book On Food & Cooking.
• Harold McGee is a world-renowned authority on the science of food 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.
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• Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking.He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.

On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.^[1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.

Mcgee On Food And Cooking

The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as 'the Rosetta stone of the culinary world',^[3]Daniel Boulud has called the book a 'must for every cook who possesses an inquiring mind',^[4] while Heston Blumenthal has stated it is 'the book that has had the greatest single impact on my cooking'.^[5]

The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular characteristics of food flavors,^[6] while the text is illustrated by charts, graphs, pictures, and sidebar boxes with quotes from sources such as Brillat-Savarin and Plutarch.^[7] The book advises on how to cook many things (e.g., for pasta use abundant water, avoid hard water, add salt and a little oil to water, use slightly acidic water, with reasons and the science behind everything^[8](p576)) and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375,^[8](p584)), but no modern recipes as such.^[9]

References[edit]

1. ^Waxman, Nach, Slate.com (December 12, 2007). The Joy of Cookbooks
2. ^Davis, Mandy, Publishers Weekly (November 22, 2004). PW Talks with Harold McGee
3. ^Brown, Alton, TIME Magazine (April 30, 2009). 'The 2008 TIME 100'. Time.
4. ^Saekel, Karola, San Francisco Chronicle (December 1, 2004). Good reads for the cooks on your list
5. ^Hirst, Christopher, The Independent. (November 13, 2004) Snail porridge? It's a matter of taste
6. ^Jaine, Tom, The Guardian (December 11, 2004). Taste sensation
7. ^Stafford, Matthew, SF Weekly (November 24, 2004). On Food and Cooking: The Science and Lore of the Kitchen
8. ^ ^abMcGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN978-0-684-80001-1. LCCN2004058999. OCLC56590708.
9. ^Hirst, Christopher, The Independent. (December 3, 2004) The best of 2004: food books reviewed

External links[edit]

• On Food and Cooking on McGee's site 'Curious Cook'

Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984^[2] and revised in 2004.^{[8][9][10][11]}

Education[edit]

McGee was educated at the California Institute of Technology (Caltech), initially to study astronomy,^[3][12] but graduating with a B.S. in Literature in 1973. He went on to do a Ph.D. on the romantic poetry of John Keats supervised by Harold Bloom at Yale University, graduating in 1978.^[4][11]

Personal life[edit]

McGee married his college girlfriend Sharon Rugel Long on July 7, 1979; they divorced in 2004. They had two children, son John (born 1986) and daughter Florence (born 1988).^[13]

Career[edit]

Before becoming a food science writer, McGee was a literature and writing instructor at Yale. McGee has also written for Nature,^{[5][14][15][16][17][18]}Health, The New York Times, the World Book Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today^[19] and lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food and Cookery, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. For a brief time he wrote a regular column for the New York Times, 'The Curious Cook,' which examined, and often debunked, conventional kitchen wisdom.

On Food And Cooking Harold Mcgee Free Download

With Dave Arnold and Nils Norén, McGee teaches a three-day class, 'The Harold McGee Lecture Series,' at The French Culinary Institute in New York City.

Awards and honors[edit]

McGee is a visiting scholar at Harvard University.^[3] His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities.

Influences[edit]

McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as David Chang.^[7]

References[edit]

1. ^'Harold McGee'. CooksInfo. Retrieved 22 August 2015.
2. ^ ^abOn Food and Cooking: The Science and Lore of the Kitchen (1984) ISBN0-684-18132-0
3. ^ ^abcHarold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen on YouTube, iBioMagazine
4. ^ ^abMcGee, Harold James (1978). Keats and the Progress of Taste (PhD thesis). Yale University. ProQuest302889235.
5. ^ ^abMcGee, Harold (2011). 'Food science: With pipette and ladle'. Nature. 480 (7378): 452–453. Bibcode:2011Natur.480..452M. doi:10.1038/480452a.
6. ^But the Crackling is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of The Royal Society of LondonISBN0-7503-0488-X
7. ^ ^abBBC Radio 4 Food Programme: A Life through Food with Harold McGee, BBC, 2014-10-13
8. ^Food Scientist Harold McGee: 'On Food', NPR December 2004
9. ^Cooking with IEEE Spectrum: Harold McGee
10. ^McGee, Harold J.; Long, Sharon R.; Briggs, Winslow R. (1984). 'Why whip egg whites in copper bowls?'. Nature. 308 (5960): 667–668. Bibcode:1984Natur.308..667M. doi:10.1038/308667a0. S2CID4372579.
11. ^ ^abMcGee, Harold (2015). 'About Harold McGee'. Archived from the original on 2014-12-28.
12. ^Cressey, Daniel (2009). 'Q&A with Harold McGee: The molecular master chef'. Nature. 458 (7239): 707. doi:10.1038/458707a. PMID19360069.
13. ^https://www.paloaltoonline.com/weekly/morgue/2004/2004_11_19.mcgee19ja.shtml
14. ^McGee, Harold (2013). 'Chemistry: A festive ferment'. Nature. 504 (7480): 372–374. Bibcode:2013Natur.504..372M. doi:10.1038/504372a. PMID24352277.
15. ^McGee, Harold (1999). 'Taking stock of new flavours'. Nature. 400 (6739): 17–18. Bibcode:1999Natur.400...17M. doi:10.1038/21775. PMID10403241. S2CID31829606.
16. ^McGee, Harold (1998). 'In victu veritas'. Nature. 392 (6677): 649–650. Bibcode:1998Natur.392..649M. doi:10.1038/33528. PMID9565025. S2CID4383793.
17. ^McGee, Harold (1987). 'Trials of the gluttons for punishment'. Nature. 326 (6116): 907–908. Bibcode:1987Natur.326..907M. doi:10.1038/326907a0.
18. ^Mcgee, Harold (1990). 'Recipe for safer sauces'. Nature. 347 (6295): 717. Bibcode:1990Natur.347..717M. doi:10.1038/347717a0. PMID2234048. S2CID4348407.
19. ^McGee, Harold; McInerney, Jack; Harrus, Alain (1999). 'The Virtual Cook: Modeling Heat Transfer in the Kitchen'. Physics Today. 52 (11): 30. Bibcode:1999PhT....52k..30M. doi:10.1063/1.882728.

External links[edit]

• Harold McGee interview by Máirtín Mac Con Iomaire (Oxford Oral History Project)