Harold McGee | Smells, Flavors and the Science of Cooking - Ep. 153
My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.
He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.
His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it’s all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.
Show Notes:
Check out Harold’s Website: https://www.curiouscook.com
Harold on Twitter: @Harold_McGee
Check out Harold’s Books:
Nose Dive: A Field Guide to the World's Smells
On Food and Cooking: The Science and Lore of the Kitchen
The Curious Cook: More Kitchen Science and Lore
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Harold McGee's James Beard Award for Who's Who
Culinary Institute of America: https://www.ciachef.edu
Enjoy 35% OFF New West Knife Works
El Bulli Restaurant: http://www.elbulli.info
Alinea Restaurant: https://www.alinearestaurant.com
Chef Kyle Connaughton's Website and Twitter
Chef Heston Blumenthal's Website and Instagram
Hour of Our Delight: Cosmic Evolution, Order, and Complexity Book
Chef Fritz Blank and Deux Cheminees Restaurant in Philadelphia
Learn more about Vanillin Molecule
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