Harold McGee (Food science writer): On Food and Cooking: The Science and Lore of the Kitchen

McGee recounts how he moved from studying astronomy, to teaching literature and writing, to writing about the science of cooking, to designing an experiment to address the question of why you should beat egg whites in a copper bowl, and ultimately to a successful career as a food science book author, blogger, columnist and lecturer.

[Kencom]

What an incredible life history. Thank you for sharing. What courage you had to keep going despite not getting tenure. Working hard for tenure and not getting it is extremely demoralizing. I am in awe of your passion and tenacity. What an incredible life history.

[ronkays]

Read your book years ago, always had it with me at work love it

[allonzo]

harold, i bought your book in 1988. it's one of the very few books i'd carry with me on a desert island.

[iandearetmietmimitfrsa]

Absolutely fantastic book, my kitchen bible (after Mrs. Beeton)

[codysewell]

This is one of my favorite books. I refer to it often.

[Virihaure]

I just bought the book some weks ago and I think it's an awsome graal for me who work with food and clients to tell about food and how to prepare it properky. By reading this book and learn from it by testing its proclamations I can give better service to my clients at my work every day.

[nickolasnorelli-mefx]

Tender in a baking soda brine for 1-2 days. Prepare the way you like.

[michellejones]

The information that I found on line was good .

[Evelyn-zhej]

Can you please help me with Amazon Prime orders? 🌹🔭

[FrVle]

Does a degree dictactes when ever you are or you are not a scientist? I think being a scientist is about studying and loving the nature, this person here qualifies as a scientist for me, I bet he is even a better scientist that many people with a phd around there.