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

Savoring the World

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

Chef Elwyn Boyles

Chef Grant Achatz

Hubert Reeves

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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