Harold McGee

writer, The New York Times

Harold McGee writes about the science of food and cooking. He's the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a monthly column, "The Curious Cook," for The New York Times. He has been named food writer of the year by Bon Appetit magazine and to the Time 100, an annual list of the world's most influential people.

Harold McGee writes about the science of food and cooking. He's the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a monthly column, "The Curious Cook," for The New York Times. He has been named food writer of the year by Bon Appetit magazine and to the Time 100, an annual list of the world's most influential people.

Website
www.curiouscook.com

Books
Lectures