Harold McGee

Författare till On Food and Cooking: The Science and Lore of the Kitchen

6+ verk 4,645 medlemmar 51 recensioner 11 favoritmärkta

Om författaren

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California. (Publisher Provided)

Inkluderar namnen: Harold McGee, Harold McGee, Harold MacGee, Harold J. Mcgee, Cuisiner Harold McGee

Verk av Harold McGee

Populära Nyliga

On Food and Cooking: The Science and Lore of the Kitchen (1984) 3,672 exemplar

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010) — Författare — 423 exemplar

The Curious Cook: More Kitchen Science and Lore (1990) 377 exemplar

Nose Dive: A Field Guide to the World's Smells (2020) 171 exemplar

On Food and Cooking Das Standardwerk der Küchenwissenschaft (2013) 1 exemplar

(DVD) Harold Mcgee, Ph.D- Author and Culinary Expert 1 exemplar

Verksförteckning

Associerade verk

Under Pressure: Cooking Sous Vide (2008) — Inledning — 226 exemplar

The Best American Food Writing 2018 (2018) — Bidragsgivare — 87 exemplar

Lucky Peach : Issue 3 : Cooks & Chefs (2012) — Bidragsgivare — 42 exemplar

Lucky Peach : Issue 4 : American Food (2012) — Bidragsgivare — 36 exemplar

Lucky Peach : Issue 5 : Chinatown (2012) — Bidragsgivare — 34 exemplar

Taggad

allmänt (11) amerikansk (10) cooking science (19) culinary science (12) e-bok (14) facklitteratur (254) food chemistry (11) food science (179) Gastronomi (33) historia (30) inbunden (12) kemi (65) Kindle (22) kitchen science (15) kokbok (152) kokböcker (50) kulinariskt (31) kök (22) läser nu (10) läst (11) mat (554) mat och dryck (30) mat och matlagning (25) matböcker (41) mathandbok (30) mathistoria (19) matlagning (575) matlagning (108) matlagningshandbok (12) molecular gastronomy (16) naturvetenskap (284) näring (27) oläst (16) recept (24) referenslitteratur (236) science of cooking (10) ska läsas (186) teknik (10) äger (19) önskelista (11)

Taggöversättning är påslagen

Allmänna fakta

Födelsedag: 1951-10-03
Kön: male
Nationalitet: USA
Bostadsorter: Cambridge, Massachusetts, USA
Utbildning: California Institute of Technology
Yale University
Yrken: columnist
Organisationer: Yale University
The New York Times

Medlemmar

Recensioner

Nose Dive: A Field Guide to the World's Smells av Harold McGee

Looked like an interesting book considering my strong sense of smell. Lots of information. Much technical including chemical compounds. Did not realize the number of different smell categories and types.

Flaggad

usma83 | 1 annan recension | Apr 28, 2023 |

Keys to Good Cooking: A Guide to Making the Best of… av Harold McGee

I can't believe I read the whole thing! This is a reference book, not really meant to be read cover to cover. A lot of great information about how cooking works, but not much fun to read, honestly.

Flaggad

steve02476 | 4 andra recensioner | Jan 3, 2023 |

On Food and Cooking: The Science and Lore of the… av Harold McGee

This is a MUST-OWN book for everyone and anyone who cooks. I read all of it just by having it on my nightstand. Absolutely great and indispensable.

Flaggad

womanwoanswers | 41 andra recensioner | Dec 23, 2022 |

McGee on food & cooking : an encyclopedia of… av Harold McGee

Indeholder "Acknowledgments", "Introduction: Cooking and science, 1984 and 2004", "Chapter 1. Milk and Dairy Products", "Chapter 2. Eggs", "Chapter 3. Meat", "Chapter 4. Fish and Shellfish", "Chapter 5. Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices", "Chapter 6. A Survey Of Common Vegetables", "Chapter 7. A Survey Of Common Fruits", "Chapter 8. Flavorings From Plants: Herbs, Spices, Tea, Coffee, Wood Smoke", "Chapter 9. Seeds: Grains, Legumes, And Nuts", "Chapter 10. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta", "Chapter 11. Sauces", "Chapter 12. Sugars, Chocolate, and Confectionery", "Chapter 13. Wine, Beer, and Distilled Spirits", "Chapter 14. Cooking Methods and Utensil Materials", "Chapter 15. The Four Basic Food Molecules", "Appendix. A Chemistry Primer", "Selected References", "Index".

Den ultimative opslagsbog, hvis man vil vide, hvad sker med frugt i en papirspose eller brød i fryseren.… (mer)

Flaggad

bnielsen | 41 andra recensioner | Jun 26, 2021 |

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