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 de Harold McGee

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

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

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

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

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

Work Explorer

Associated Works

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

The Best American Food Writing 2018 (2018) — Contribuinte — 85 cópias

Lucky Peach : Issue 3 : Cooks & Chefs (2012) — Contribuinte — 42 cópias

Lucky Peach : Issue 4 : American Food (2012) — Contribuinte — 35 cópias

Lucky Peach : Issue 5 : Chinatown (2012) — Contribuinte — 33 cópias

Etiquetado

American (12) chemistry (59) cookbook (174) cookbooks (48) cookery (111) cooking (598) cooking reference (12) cooking science (18) culinary (26) culinary science (12) ebook (17) essays (19) food (580) Food & Cooking (25) food and drink (33) food history (17) food reference (30) food science (176) food writing (49) gastronomy (36) General (10) hardcover (12) history (26) Kindle (24) kitchen (21) kitchen science (15) molecular gastronomy (18) non-fiction (256) nutrition (27) own (19) read (12) recipes (27) reference (226) science (274) science of cooking (11) sous vide (15) technique (11) to-read (183) unread (14) wishlist (12)

Tradução de etiquetas em vigor

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
Ocupação: columnist
Organizações: Yale University
The New York Times

Membros

Resenhas

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

Marcado

usma83 | 1 outra resenha | Apr 28, 2023 |

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

Marcado

steve02476 | outras 4 resenhas | Jan 3, 2023 |

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

Marcado

womanwoanswers | outras 41 resenhas | Dec 23, 2022 |

McGee on food & cooking : an encyclopedia of… de 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)

Marcado

bnielsen | outras 41 resenhas | Jun 26, 2021 |

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