Subject:

Harold McGee

  • Blogs

    March 6, 2012

    Molecular Gastronomy and More: Modernist Cuisine, Volume 1

    Modernist Cuisine is not your grandmother's Joy of Cooking. It establishes a new language by which chefs can communicate the complexities of their intellectual work. Authors Nathan Myhrvold, Chris Young and Maxime Bilet have produced a beautiful and fascinating cookbook that explores the possibili ... More >>

  • Blogs

    December 14, 2011

    The Top 10 Cookbooks of 2011: Texas Edition

    ​This is neither a list of the all-time best cookbooks of the year, nor is it a list of the best Texan cookbooks of the year. It's a combination of both. Because odds are that if you're giving a cookbook as a gift this year, it's either going to be to a fellow Texan or because you're a Texan l ... More >>

  • Dining

    August 11, 2011

    The Fish That Got Away

    The Gulf of Mexico produces some of the world's most delicious seafood, but we're not processing it for sushi. What gives?

  • Blogs

    April 26, 2011

    Garden Fresh: Cilantro

    ​Flowers in the garden are beautiful, but not in the herb section. That's the last step before herbs go to seed, and begin to fade. It's been a good run for cilantro, which grows from the cooler days of October, until the soil temperature reaches 75 degrees. I'll let mine go to seed, and co ... More >>

  • Blogs

    December 27, 2010

    Share Your Christmas Gifts With Us! (Not Literally, Though)

    ​Long before I ever started writing about food, I always had a copy of Harold McGee's On Food and Cooking at my desk. Yes, even when I worked in human resources. Along with two thesauruses, Webster's dictionary, The National Geographic Desk Reference, The A-Z of Art, the Food Lover's Companion ... More >>

  • Blogs

    October 21, 2010

    Top 5 Overlooked Stocks

    ​Stock is one of the most basic components of good cooking, yet it has become a shockingly infrequent element in most home cooks' repertoires. And it's amazingly easy to prepare. Meanwhile, store-bought stock tastes terrible and is pretty expensive. Stocks are concentrated flavor, made all th ... More >>

  • Dining

    December 14, 2000

    Please Pass the Carcinogens

    Some advice for those who fret about naturally occurring toxins in holiday meals: Stuff it

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