Harold McGee

Harold McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his influential book 'On Food and Cooking: The Science and Lore of the Kitchen' first published in 1984, which is widely regarded as a definitive work on the science of food. McGee's work has been praised for its insight into the technical aspects of cooking and its accessibility to a general audience.


This list of books are ONLY the books that have been ranked on the lists that are aggregated on this site. This is not a comprehensive list of all books by this author.

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

    This book is an in-depth exploration of the science and history behind various culinary techniques and ingredients. It provides readers with a comprehensive understanding of how and why certain cooking processes work, from the chemical reactions involved in baking to the origins of different food traditions. The book also delves into the nutritional value of foods, offering insights into how different preparation methods can impact health. It's a must-read for anyone interested in the science of cooking and the cultural significance of food.