Speaker - Harold McGee

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Harold McGee writes about the science of food and cooking. Twenty years after its first publication, the revised On Food and Cooking: The Science and Lore of the Kitchen was named best food reference of 2004 by the IACP and the James Beard Foundation. In 2005, Bon Appetit named McGee food writer of the year. In 2008, Time Magazine named him to its annual list of the world's most influential people. McGee has written for many publications, including The World Book Encyclopedia, Nature, Food & Wine, and Fine Cooking and has appeared on public television's "Diary of a Foodie" and on National Public Radio's "All Things Considered," "Fresh Air," and "Science Friday." He writes a monthly column, "The Curious Cook," for The New York Times.

2 Programs

Does a Scientific Approach to Cooking Kill the Joy?

10.27.12 | 01:53:35 min | 0 comments

Ferran Adria: A Day at elBulli

10.10.08 | 01:29:59 min | 2 comments