About Our Chef
Join us as we talk turkey with food expert and author Harold McGee. Find out the difference between turkeys and hens, discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and ... [... more]
Exploratorium |
Biography - McGee, Harold (1951-): An article from: ...
Author: Gale Reference Team Binding: Digital Format: HTML Number Of Pages: 3 Publication Date: 2007-01-01 Release Date: 2007-12-16 [... more]
$9.95
Amazon.com |
The Sweet Beginnings of Caramelization*
Caramel Science Fair Project: Discover what happens to sugar's level of sweetness as it goes through the caramelization process. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. pp. 656-657. [... more]
Science Buddies |
COCINA Y LOS ALIMENTOS, LA
Author: MCGEE HAROLD Binding: Paperback EAN: 9788483067444 ISBN: 8483067447 Publication Date: 2008 [... more]
Amazon.com |
On Food And Cooking - The Science And Lore Of The ...
Author: Harold Mcgee Binding: Hardcover Publication Date: 2004 [... more]
Amazon.com |
ON FOOD AND COOKING the Science and Lore of the Kitchen
Author: Harold McGee Binding: Hardcover Publication Date: 1984 [... more]
Amazon.com |
On food and cooking: The science and lore of the kitchen
Amazon.com Review: A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of [... more]
Amazon.com |
The Curious Cook: More Kitchen Science and Lore
 How You Too Can Apply Science to Food. Excellent Read: Harold McGee is probably the most widely cited writer in American culinary writing today. Alton Brown literally genuflects at the mention of his name and complains that he is hard pressed to find a [... more]
$16.95
Amazon.com |
On Food and Cooking: The Science and Lore of the Kitchen
Amazon.com Review: A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of [... more]
$50.00
Amazon.com |
The Curious Cook: More Kitchen Science and Lore
How You Too Can Apply Science to Food. Excellent Read: Harold McGee is probably the most widely cited writer in American culinary writing today. Alton Brown literally genuflects at the mention of his name and complains that he is hard pressed to find a [... more]
$21.00
Amazon.com |
On Food and Cooking: The Science and Lore of the Kitchen
Amazon.com Review: A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of [... more]
$29.99
Amazon.com |
On Food and Cooking
Amazon.com Review: What makes white meat white? Does searing really seal in flavor? Why is it that fruits ripen but vegetables don't? These and other food mysteries are conclusively solved in Harold McGee's On Food and Cooking: The Science and Lore of [... more]
$22.00
Amazon.com |
