© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English Literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking went through five printings in six months, and was named best food reference of 2004 by the IACP and the James Beard Foundation. In 2005, Bon Appétit magazine named McGee food writer of the year.
Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, and wrote articles and reviews for many publications, including The New York Times, The World Book Encyclopedia, Nature, Food & Wine, and Fine Cooking. He has appeared on public television's "Diary of a Foodie," the National Geographic Channel, CNN, and on National Public Radio's "All Things Considered," "Fresh Air," and "Science Friday."
Harold's website: www.curiouscook.com