Curious Cook: Harold McGee's website *****

I was Googling Harold McGee articles and stumbled upon his website www.curiouscook.com. It contains convenient links to his monthly New York Times column, also titled "Curious Cook".

McGee is a great source when it comes to "exploring the science of food and its transformations". If you're interested in the subject and don't own a copy of his book On Food and Cooking: The Science & Lore of the Kitchen, you should.

Regards,
Chris

I agree that McGee is a must for anyone seriously interested in cooking. It is not an edge of your seat page-turner by any means, but it answers most of the whys and hows regarding food and cooking. Another good book on the subject is Cookwise by Shirley Corriher. It is an easier read, more mainstream if you will. I don't own it but I do have McGee's older blue book. I find it to be more informative and in-depth compared to Cookwise.

Harold McGee is great, his books really explain things and he is often the source referred to by many experts in the culinary and food worlds.