BOOKS by Harold J McGee

On Food and Cooking: The Science and Lore of the Kitchen more books like this

by Harold J McGee

Harold McGee's perennially helpful and fascinating tome (nearly 1000 pages long) delves deeply into its subject from a variety of angles. He explains how to tell if a fish is fresh, what the difference is between eating raw and cooked garlic, the story of French sauces vs. English ones, why stock is called "stock," and what exactly is wasabi (and ...

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The Curious Cook: More Kitchen Science and Lore more books like this

by Harold McGee

In this follow-up to the award-winning On Food and Cooking, McGee continues to put into plain English for home cooks what scientists have discovered about food. He lays to rest countless time-honored culinary myths and answers questions about salmonella, keeping meats tender, and much more. 25 line drawings.

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The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaries

by Alan Davidson (Editor), Harold McGee (Foreword by)

Hand-selected by Davidson, this anthology reflects the remarkable breadth of the journal "Petits Propos Culinaires." The arcane rubs shoulders with the practical, exotic, and highly entertaining. The result is a highly eclectic collection of extraordinary food writing.

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