Harold McGee

11/08/17 | by david2 [mail] | Categories: Web Wanderings

Link: http://www.nytimes.com/2004/11/24/dining/isaac-newton-in-the-kitchen.html

Harold McGee, who first bonded rigorous science to popular cookery in his 1984 book, "On Food and Cooking," was doing a run-through for Thanksgiving dinner. His culinary investigations did not end with the book's publication. He has spent the last 10 years working on a revision, just published by Scribner. Illustrating some of his new findings in his kitchen here, sliced apples for pie were dehydrating in a bowl, green beans were boiling in two pots of water (one salted, one not, to learn the difference), and a fat turkey sat on the counter with ice packs resting on its breasts.

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