Harold McGee

About the Author

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)

Inclui os nomes: Harold McGee, Harold McGee, Harold MacGee, Harold J. Mcgee, Cuisiner Harold McGee

Obras por Harold McGee

Popular Recente

On Food and Cooking: The Science and Lore of the Kitchen (1984) 3,589 exemplares

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010) — Autor — 414 exemplares

The Curious Cook: More Kitchen Science and Lore (1990) 368 exemplares

Nose Dive: A Field Guide to the World's Smells (2020) 153 exemplares

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

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

Work Explorer

Associated Works

Under Pressure: Cooking Sous Vide (2008) — Introdução — 216 exemplares

The Best American Food Writing 2018 (2018) — Contribuidor — 83 exemplares

Lucky Peach : Issue 3 : Cooks & Chefs (2012) — Contribuidor — 42 exemplares

Lucky Peach : Issue 4 : American Food (2012) — Contribuidor — 35 exemplares

Lucky Peach : Issue 5 : Chinatown (2012) — Contribuidor — 33 exemplares

Etiquetado

a ler (183) Alimento (580) Americano (12) Ciência (274) cookbooks (48) cookery (111) cooking reference (12) cooking science (18) Cozedura (598) Cozinha (21) culinary (26) culinary science (12) e-livro (17) encadernado (12) ensaios (19) Food & Cooking (25) food and drink (33) food history (17) food reference (30) food science (176) food writing (49) Gastronomia (36) Gastronomia molecular (18) General (10) história (26) Kindle (24) kitchen science (15) lido (12) lista de desejos (12) Livro de cozinha (174) Nutrição (27) Não ficção (256) own (19) por ler (14) Química (59) Receita (27) referência (226) science of cooking (11) sous vide (15) technique (11)

Tradução de etiquetas em curso

Conhecimento Comum

Data de nascimento: 1951-10-03
Sexo: male
Nacionalidade: USA
Locais de residência: Cambridge, Massachusetts, USA
Educação: California Institute of Technology
Yale University
Ocupações: columnist
Organizações: Yale University
The New York Times

Membros

Críticas

Nose Dive: A Field Guide to the World's Smells por 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.

Assinalado

usma83 | 1 outra crítica | Apr 28, 2023 |

Keys to Good Cooking: A Guide to Making the Best of… por 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.

Assinalado

steve02476 | 4 outras críticas | Jan 3, 2023 |

On Food and Cooking: The Science and Lore of the… por 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.

Assinalado

womanwoanswers | 41 outras críticas | Dec 23, 2022 |

McGee on food & cooking : an encyclopedia of… por 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.… (mais)

Assinalado

bnielsen | 41 outras críticas | Jun 26, 2021 |

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