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
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