Harold McGee

Autor von On Food and Cooking: Das Standardwerk der Küchenwissenschaft

6+ Werke 4,642 Mitglieder 51 Rezensionen Lieblingsautor von 11 Lesern

Über den Autor

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California. (Publisher Provided)

Beinhaltet die Namen: Harold McGee, Harold McGee, Harold MacGee, Harold J. Mcgee, Cuisiner Harold McGee

Werke von Harold McGee

Beliebt Zuletzt

On Food and Cooking: Das Standardwerk der Küchenwissenschaft (1984) 3,671 Exemplare

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010) — Autor — 422 Exemplare

The Curious Cook: More Kitchen Science and Lore (1990) 376 Exemplare

Nose Dive: A Field Guide to the World's Smells (2020) 171 Exemplare

On Food and Cooking Das Standardwerk der Küchenwissenschaft (2013) 1 Exemplar

(DVD) Harold Mcgee, Ph.D- Author and Culinary Expert 1 Exemplar

Informationen zu Werken

Zugehörige Werke

Under Pressure: Cooking Sous Vide (2008) — Einführung — 226 Exemplare

The Best American Food Writing 2018 (2018) — Mitwirkender — 87 Exemplare

Lucky Peach : Issue 3 : Cooks & Chefs (2012) — Mitwirkender — 42 Exemplare

Lucky Peach : Issue 4 : American Food (2012) — Mitwirkender — 36 Exemplare

Lucky Peach : Issue 5 : Chinatown (2012) — Mitwirkender — 34 Exemplare

Getagged

Allgemein (11) amerikanisch/Amerikaner (10) Chemie (65) cooking reference (12) cooking science (19) culinary science (12) E-Book (14) Ernährung (27) Ernährungswissenschaft (179) Essen (554) Essen und Kochen (25) Essen und Trinken (30) food reference (30) Gastronomie (33) Gebunden (12) Gelesen (11) Geschichte (30) Im Besitz (19) Kindle (22) kitchen science (15) Kochbuch (152) Kochbücher (50) Kochen (575) Kochkunst (108) Kochrezepte (24) kulinarisch (31) Küche (22) Lebensmittelchemie (11) Lebensmittelgeschichte (19) lese gerade (10) Literatur über Essen (41) Molekularküche (16) Nachschlagewerk (236) noch zu lesen (186) Sachbuch (254) science of cooking (10) Technik (10) ungelesen (16) Wissenschaft (284) Wunschzettel (11)

Tag-Übersetzung eingeschaltet

Wissenswertes

Geburtstag: 1951-10-03
Geschlecht: male
Nationalität: USA
Wohnorte: Cambridge, Massachusetts, USA
Ausbildung: California Institute of Technology
Yale University
Berufe: columnist
Organisationen: Yale University
The New York Times

Mitglieder

Rezensionen

Nose Dive: A Field Guide to the World's Smells von Harold McGee

Looked like an interesting book considering my strong sense of smell. Lots of information. Much technical including chemical compounds. Did not realize the number of different smell categories and types.

Gekennzeichnet

usma83 | 1 weitere Rezension | Apr 28, 2023 |

Keys to Good Cooking: A Guide to Making the Best of… von Harold McGee

I can't believe I read the whole thing! This is a reference book, not really meant to be read cover to cover. A lot of great information about how cooking works, but not much fun to read, honestly.

Gekennzeichnet

steve02476 | 4 weitere Rezensionen | Jan 3, 2023 |

On Food and Cooking: The Science and Lore of the… von Harold McGee

This is a MUST-OWN book for everyone and anyone who cooks. I read all of it just by having it on my nightstand. Absolutely great and indispensable.

Gekennzeichnet

womanwoanswers | 41 weitere Rezensionen | Dec 23, 2022 |

McGee on food & cooking : an encyclopedia of… von Harold McGee

Indeholder "Acknowledgments", "Introduction: Cooking and science, 1984 and 2004", "Chapter 1. Milk and Dairy Products", "Chapter 2. Eggs", "Chapter 3. Meat", "Chapter 4. Fish and Shellfish", "Chapter 5. Edible Plants: An Introduction to Fruits and Vegetables, Herbs and Spices", "Chapter 6. A Survey Of Common Vegetables", "Chapter 7. A Survey Of Common Fruits", "Chapter 8. Flavorings From Plants: Herbs, Spices, Tea, Coffee, Wood Smoke", "Chapter 9. Seeds: Grains, Legumes, And Nuts", "Chapter 10. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta", "Chapter 11. Sauces", "Chapter 12. Sugars, Chocolate, and Confectionery", "Chapter 13. Wine, Beer, and Distilled Spirits", "Chapter 14. Cooking Methods and Utensil Materials", "Chapter 15. The Four Basic Food Molecules", "Appendix. A Chemistry Primer", "Selected References", "Index".

Den ultimative opslagsbog, hvis man vil vide, hvad sker med frugt i en papirspose eller brød i fryseren.… (mehr)

Gekennzeichnet

bnielsen | 41 weitere Rezensionen | Jun 26, 2021 |

Mehr Rezensionen ansehen