More apologies. I’ve been meaning to post links to all of Harold McGee’s “Curious Cook” columns in The New York Times but fell down on the job. I was reminded by yesterday’s column, so below is the list. Once again, you need to register to read NY Times articles, but registration is free.
Harold McGee is the author of the classic On Food and Cooking: The Science and Lore of the Kitchen, and also of its (apparently out-of-print) follow-up, The Curious Cook: More Kitchen Science and Lore, from which the Times column takes its name.
Dip Once or Dip Twice?, January 30, 2008
The Invisible Ingredient in Every Kitchen, January 2, 2008; go to The Curious Cook website, where you’ll find a link to this NPR column by Bill Buford on Mr. McGee and heat.
A Blue Blood New in Name Only, December 5, 2007
Stalking the Placid Apple’s Untamed Kin, November 21, 2007
Organic, and Tastier: The Rat’s Nose Knows, October 3, 2007
The Essence of Nearly Anything, Drop by Limpid Drop, September 5, 2007
Ice Cream That’s a Stretch, August 1, 2007
Testing Whether the Crunch Is All It’s Cracked Up to Be, July 4, 2007
Extra Virgin Anti-Inflammatories, June 6, 2007
The Five-Second Rule Explored, or How Dirty Is That Bologna?, May 9, 2007
The Red-Meat Miracle, and Other Tales From the Butcher Case, April 4, 2007
What’s a Great Way to Get a Fish Fried? Give It a Shot of Vodka, March 7, 2007
In a Bottle, the Scent of a Mouse, February 7, 2007
Trying to Clear Absinthe’s Reputation, January 3, 2007
When Science Sniffs Around the Kitchen, which kicked off the series, December 6, 2006
* * *
And, not part of The Curious Cook series, but also interesting, The Times ran this article, “Food 2.0: Chefs as Chemists” the other month.
Filed under: Biology, Chemistry, Food, Natural History, Physics, Science | Tagged: food science, kitchen chemistry
