Cooking
- Gastronomica Turns 10
Gastronomica is where food meets culture and the arts. It is not a cooking magazine and it might not even make you hungry, but it will certainly feed your brain and your senses. It's deep and provocative, not something mindless to skim through in...
- Contest: Tomato Sauce Trivia
The answer to yesterdays contest comes from Harold McGee's masterpeice On Food and Cooking (page 330 for those reading along). "Because tomato leaves have a pronounced fresh-tomato aroma thanks to their leaf enzymes and prominent aromatic oil glands,...
- Superflavored Liquids
Please take a moment to fill out the OWF 5-Year Anniversary Reader Survey. Harold McGee's latest New York Times article teaches the reader how to do gelatin filtration at home. I hadn’t heard the term until I saw the article, though the technique...
- Search On Food And Cooking
Harold McGee has been working with Google to provide a search tool for On Food and Cooking, the must-have book for every cook's shelf. His search field appears on the right side of the site, and the results appear on the right side of the Google Search...
- Sfist Meets Harold Mcgee
I stepped outside of the norm for my biweekly In the Kitchen column on SFist. Today, I profiled Harold McGee, author of the seminal On Food and Cooking. I consider this the essential book for a modern kitchen, and I was happy to meet the author....
Cooking
Harold McGee's Blog
A great moment for cooking geeks everywhere. Harold McGee has a blog. His On Food and Cooking is one of the few books that I believe should be on every cook's shelf, so I'll be adding this one to my RSS reader.
Thanks to Tana for mentioning it on her site.
- Gastronomica Turns 10
Gastronomica is where food meets culture and the arts. It is not a cooking magazine and it might not even make you hungry, but it will certainly feed your brain and your senses. It's deep and provocative, not something mindless to skim through in...
- Contest: Tomato Sauce Trivia
The answer to yesterdays contest comes from Harold McGee's masterpeice On Food and Cooking (page 330 for those reading along). "Because tomato leaves have a pronounced fresh-tomato aroma thanks to their leaf enzymes and prominent aromatic oil glands,...
- Superflavored Liquids
Please take a moment to fill out the OWF 5-Year Anniversary Reader Survey. Harold McGee's latest New York Times article teaches the reader how to do gelatin filtration at home. I hadn’t heard the term until I saw the article, though the technique...
- Search On Food And Cooking
Harold McGee has been working with Google to provide a search tool for On Food and Cooking, the must-have book for every cook's shelf. His search field appears on the right side of the site, and the results appear on the right side of the Google Search...
- Sfist Meets Harold Mcgee
I stepped outside of the norm for my biweekly In the Kitchen column on SFist. Today, I profiled Harold McGee, author of the seminal On Food and Cooking. I consider this the essential book for a modern kitchen, and I was happy to meet the author....