#25450
Mentioned in 2 episodes
On Food and Cooking
Book •
Harold McGee's "On Food and Cooking" is a seminal work in culinary science, exploring the chemical and physical transformations that occur during cooking.
It delves into the history and cultural significance of various ingredients and techniques.
The book is renowned for its detailed explanations of flavor development, texture changes, and the science behind cooking methods.
It's a valuable resource for both home cooks and professional chefs seeking a deeper understanding of the culinary arts.
McGee's writing style is accessible and engaging, making complex scientific concepts easy to grasp.
It delves into the history and cultural significance of various ingredients and techniques.
The book is renowned for its detailed explanations of flavor development, texture changes, and the science behind cooking methods.
It's a valuable resource for both home cooks and professional chefs seeking a deeper understanding of the culinary arts.
McGee's writing style is accessible and engaging, making complex scientific concepts easy to grasp.
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Mentioned in 2 episodes
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Eddie Huang
13 snips
615: Eddie Huang, an NYC Restaurant Pioneer, Is Back in Town Baby
Mentioned by Diane Kelly as a reference source during her fact-checking process for a Radiolab episode about whale milk.
11 snips
Boy Man
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Tyler Rogers
Chef Tyler Rogers on Hospitality, Local Farms, and Building Community at Stonebreaker
