Harold McGee

Harold McGee writes about the science of food and cooking. He is the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes , and a former columnist for The New York Times . He has been named food writer of the year by Bon App�tit magazine and to the Time 100, an annual list of the world's most influential people. Since 2010, he has been a visiting lecturer for Harvard University's...See more

Harold McGee writes about the science of food and cooking. He is the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes , and a former columnist for The New York Times . He has been named food writer of the year by Bon App�tit magazine and to the Time 100, an annual list of the world's most influential people. Since 2010, he has been a visiting lecturer for Harvard University's course "Science & Cooking: From Haute Cuisine to Soft Matter Science." McGee lives in San Francisco. See less