Tag Harold McGee

A Christmas wish list

The avalanche of books in the food/science intersection this fall has been truly amazing. Three books in particular have showcased special restaurants: el Bulli, Alinea and The Fat Duck.

The Big Fat Duck Cookbook

I recently blogged about the Alinea cookbook, and then in a Q&A with both Grant Achatz and Heston Blumenthal I discovered that there is another great cook book coming up this fall: The Big Fat Duck Cookbook! It’s quite amazing…

The science of BBQ

Photo by spielzimmer via flickr.com (CC). Eric Devlin over at Home of BBQ interviewed me via email about BBQ and molecular gastronomy. The topic should be of interest to the readers of Khymos as well, so I post the questions…

Look out for “The Gastronomer”

(Photo: Mette Randem) The Norwegian journalist, writer and food lover Andreas Viestad, known to many abroad for his books “Kitchen of light”, “Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route” and two seasons of…

Glutamic acid in tomatoes and parmesan

Pure mono sodium glutamate from Taiwan A recent article (found via Harold McGee’s News for curious cooks) featuring Heston Blumenthal as a co-author emphasizes the huge difference in glutamic acid contents between the flesh and pulp of tomatoes. Glutamic acid…

McGee with column in NY Times

Under the heading “The Curious Cook” Harold McGee recently started an occasional column on food and chemistry and everything in between in the New York Times. It’s definitely worth reading as Harold McGee has time and opportunity to really dig…

The Joy of Evidence-Based Cooking

In a recent Science article (Science 2006, 314 (5803) 1235 (requires subscription, but text has been posted in a newsgroup), Martin Enserink writes about Hervé This and molecular gastronomy. One of his projects is to rid cook books of the…