Harold McGee’s Followers (190)

Harold McGee

Born

in The United States

October 03, 1951

Website

http://www.curiouscook.com/

Genre

Cookbooks, Science

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Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.

McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons. ...more

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Harold McGee’s books

Average rating: 4.42 · 18,420 ratings · 692 reviews · 12 distinct works • Similar authors

	On Food and Cooking: The Science and Lore of the Kitchen 4.46 avg rating — 16,214 ratings — published 1984 — 69 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Under Pressure: Cooking Sous Vide by Thomas Keller, Harold McGee (Introduction) 4.25 avg rating — 740 ratings — published 2008 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes 4.08 avg rating — 745 ratings — published 2009 — 29 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Curious Cook: More Kitchen Science and Lore 4.21 avg rating — 371 ratings — published 1990 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Nose Dive: A Field Guide to the World's Smells 4.05 avg rating — 300 ratings — published 2020 — 16 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Six Micmac Stories by Ruth Holmes Whitehead, Harold McGee 4.22 avg rating — 23 ratings — published 1989 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	食物與廚藝：奶、蛋、肉、魚 3.20 avg rating — 5 ratings — published 1984 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	食物與廚藝：蔬、果、香料、榖物 by Harold McGee, 哈洛德·馬基, 蔡承志 (Translator) really liked it 4.00 avg rating — 4 ratings — published 1984 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	食物與廚藝：麵食、醬料、甜點、飲料 by Harold McGee, 哈洛德·馬基, 蔡承志 (Translator) really liked it 4.00 avg rating — 1 rating — published 1984	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	[ON FOOD AND COOKING]On Food and Cooking By McGee, Harold J.(Author)Hardcover(On Food and Cooking: The Science and Lore of the Kitchen (Revised and Updated)) on 16 Nov-2004 by Harold McGee, Unknown Author 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

More books by Harold McGee…

Series by Harold McGee

The Science and Lore of the Kitchen (2 books)
by

Harold McGee

4.45 avg rating — 16,585 ratings

Quotes by Harold McGee (?)

“Salsify”
― Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

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“they have repeatedly overcome or worked around the forces of the actual—inertia, stasis, entropy—to probe the realm of the possible.”
― Harold McGee, Nose Dive: A Field Guide to the World's Smells

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“Fish are an endless source of meditation and astonishment. The varied forms of these strange creatures, their diverse means of existence, the influence upon this of the places in which they must live and breathe and move about….”
― Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

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Harold McGee’s Followers (190)

Harold McGee

Combine EditionsHarold McGee’s books

Series by Harold McGee

Topics Mentioning This Author

Combine Editions
Harold McGee’s books