Harold McGee

Harold McGee ( born 1951 ) is an American author who has chemistry, the methods and the history of cooking and food preparation prescribed.

After he originally wanted to study astronomy and physics, he finally opted for a study of literature at Yale University, where he also earned his doctorate and worked as a teacher of literature and writing for several years. The Science and Lore of the Kitchen: In 1984 the publication of his first book, On Food and Cooking followed. The work helped to pave the way for the development of molecular cuisine.

McGee wrote, inter alia, for the internationally renowned scientific journal Nature, the scientific journal Physics Today, the Health Magazine, Fine Cooking, The Art of Eating, Food & Wine, and the New York Times, where he supervised a regular column. He also gives lectures on the chemistry of cooking and advises restaurants and food manufacturers.

Publications

• On Food and Cooking: The Science and Lore of the Kitchen. 2004, ISBN 0-684-80001-2.
• The Curious Cook: More Kitchen Science and Lore. 1990, ISBN 0-02-009801-4.
• Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. 2010, ISBN 0-34-096320-4.