Harold McGee is blogging!

My very first encounter with food chemistry and molecular gastronomy was through the first edition of Harold McGee’s book “On food and cooking”. The good news is he has started a blog with News for curious cooks (with the subtitle: exploring the science of food and its transformation with Harold McGee). The first post appeard in August and was on recent scientific report showing that “Cognacs contain more dissolved taste substances than other spirits”. I’m looking forward to read more! (appearantly, Harold McGee also plans to post further gems of knowledge about food and cooking according to Simon Quellen Field)


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