The Curious Cook: More Kitchen Science and Lore by Harold McGee

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The Curious Cook: More Kitchen Science and Lore

by Harold McGee

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Harold McGee is an excellent and engaging food science writer. I only wish this book were more given over to experimentation and not (as is the case) half of it meandering musings. Still recommended, though. (

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beldon | Apr 11, 2007 |

Not nearly as good as his first book, this one has one "experiment" per chapter and none of them are as satisfying as the more linear, textbook-paced writing of the first one. (

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wenestvedt | May 25, 2006 |

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Harold McGee

Molecular gastronomy

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Amazon.com Product Description (ISBN 0020098014, Paperback)

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

(retrieved from Amazon Thu, 07 Jan 2010 04:09:47 -0500)

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