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. He went on to do a Harold mcgee on food and cooking pdf. John Keats supervised by Harold Bloom at Yale University, graduating in 1978.
A greatly revised second edition of On Food and Cooking was published in 2004. Wine, Fine Cooking, and Physics Today and lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food and Cookery, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. Currently, he writes a regular column for the New York Times, The Curious Cook, which examines, and often debunks, conventional kitchen wisdom.
His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. Food science: With pipette and ladle”. Why whip egg whites in copper bowls? Archived from the original on 2014-12-28.
Taking stock of new flavours”. Trials of the gluttons for punishment”. The Virtual Cook: Modeling Heat Transfer in the Kitchen”. ISBN 0-340-96320-4, a compendium of practical information on food and cooking.