A practical guide to the science of cooking, offering insights and techniques for home cooks to master recipes.
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A practical guide to the science of cooking, offering insights and techniques for home cooks to master recipes.
About
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Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a column, “The Curious Cook,” for The New York Times .
What's Inside
will contain mild spoilers
Sexual content
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No sexual content present.
Violence & gore
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No violence or gore present.
Profanity
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No profanity or strong language present.
Substance use
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No substance use depicted.
LGBTQ+ Rep.
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No LGBTQIA+ representation present.
Religious content
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No religious themes present.
Magic & witchcraft
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No witchcraft or occult themes present.
Occult / demonology
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No evidence found in available sources.
Political content
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No political or ideological messaging present.
Self-harm / suicide
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No self-harm or suicide themes present.
Abuse & suffering
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No abuse or suffering themes present.
Other
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