About Harold McGee

Harold McGee is an American author who writes about the chemistry, technique and history of food and cooking and has written two seminal books on kitchen science. His first book, On Food and Cooking: The Science and Lore of the Kitchen was initially published in 1984. A greatly revised second edition was published in 2004. McGee has also written for Nature, Health, The New York Times, the World Book Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today and lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. Currently, he writes a regular column for the New York Times, The Curious Cook, which examines, and often debunks, conventional kitchen wisdom.
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The Deconstructed Cup

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Harold McGee believes that a well-made cup of coffee is one of life’s good things, ...Read More

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Foreword to The Big Fat Duck Cookbook

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In 2008, Heston Blumenthal released the cookbook The Fat Duck Cookbook. Harold McGee wrote the ...Read More

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