Harold McGee

American food writer

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

by Harold McGee
First published in 1984
15 editions, 5 ebooks

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Keys to good cooking: a guide to making the best of foods and recipes

by Harold McGee
First published in 2010
6 editions, 2 ebooks

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Aromas del mundo: Una guía para narices inquietas

by Harold McGee, Marcos Pérez Sánchez, and Francesc Pedrosa Martín First published in 2021
4 editions

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The curious cook: more kitchen science and lore

by Harold McGee First published in 1990
3 editions, 1 ebook
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Nose Dive: A Field Guide to the World's Smells

by Harold McGee First published in 2020
2 editions

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Modern gastronomy A to Z: a scientific and gastronomic lexicon

by Harold McGee First published in 2010
1 edition

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La buena cocina: Cómo preparar los mejores platos y recetas

by Harold McGee and Juan Manuel Ibeas Delgado First published in 2010
1 edition

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Under Pressure: Cooking Sous Vide

by Thomas Keller and Harold McGee First published in 2016
1 edition

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McGee on Food and Cooking

by Harold McGee First published in 2004
1 edition

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Umami: the fifth taste

by Thomas Keller, Harold McGee, Yoshihiro Murata, Kirsten McIvor, Jeremy Whipple, and Noriko Yokota First published in 2014
1 edition

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La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida - 7. ed.

by Harold McGee First published in 2013
1 edition

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American food writer

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ID Numbers

OLID: OL770821A
GoodReads: 58484
ISNI: 0000000116688899
Library of Congress Names: n83311533
VIAF: 71503302
Wikidata: Q745396
Inventaire.io: wd:Q745396

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Harold McGee

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