Nose Dive

Harold McGee's acclaimed ON FOOD AND COOKING won the 1986 Andre Simon Food Book of the Year and is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. SAVORING THE WORLD is his new book and promises to intrigue and amaze foodies just as much.

“Keys to Good Cooking , is a sort of prequel [to On Food and Cooking ]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. - Guardian It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" - Delicious 'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' - Vogue He has made the jump from mere author to timeless authority - Observer”

Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. - Guardian

It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" - Delicious

'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' - Vogue

He has made the jump from mere author to timeless authority - Observer

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Harold McGee's acclaimed ON FOOD AND COOKING won the 1986 Andre Simon Food Book of the Year and is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. SAVORING THE WORLD is his new book and promises to intrigue and amaze foodies just as much.

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