Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a column, “The Curious Cook,” for The New York Times. He has been named food writer of the year by Bon Appétit magazine and one of the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.
“Mr. McGee might have called this encyclopedic work "The Kitchen
Home Companion," since it
offers indispensable information on how to make the most
of any recipe—a user's manual that enables home cooks to achieve
maximum results… the enjoyment it affords will be found on the
table.” —The Wall Street Journal
“If you want to know virtually anything about the "why" of cooking,
read Harold McGee. Along the way, he'll teach you the
‘how.’” — St. Louis Post-Dispatch
“McGee’s writing is broad, yet detailed at the same
time, scientific, but comprehensible.”— Christian Science
Monitor
“A great addition to any cookbook library. It picks up where
many cookbooks leave off. The ‘How's’ and ‘Why's’ of a dish's
success - or failure - are often a mystery, but McGee sheds light
on many of those mysteries to make us more informed in the kitchen
and ultimately, better cooks.”— Seattle Weekly
“McGee will banish any romantic notions about cooking with his
fast-draw expertise… With an eminently
pragmatic approach to cooking and
a user-friendly précis of a lifetime’s devotion to the
kitchen, this is an invaluable addition to food
literature.”— Publishers Weekly
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