The Repertoire Podcast

Harold McGee | Smells, Flavors and the Science of Cooking - Ep. 153

Episode Summary

Learn everything you need to know about the chemistry and science of cooking in today's podcast episode with Harold McGee. We had a lot of fun discussing this, and we hope you enjoy it too!

Episode Notes

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.

He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.

His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it’s all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.

Show Notes:

Check out Harold’s Website: https://www.curiouscook.com

Harold on Twitter: @Harold_McGee

Check out Harold’s Books:

Nose Dive: A Field Guide to the World's Smells

On Food and Cooking: The Science and Lore of the Kitchen

The Curious Cook: More Kitchen Science and Lore

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Savoring the World

Harold McGee's James Beard Award for Who's Who

Culinary Institute of America: https://www.ciachef.edu

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