Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series.
•
McGee's science-based approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons.
The flavour profile of young, green berries is dominated by pinene; as they mature this piney, resinous backdrop is joined by what Harold McGee describes as "green-fresh" and citrus notes.
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.
Harold Pinter | Harold Wilson | Harold Macmillan | J. Vernon McGee | Harold Bloom | Harold Godwinson | Harold Lloyd | Umphrey's McGee | Harold Stassen | Harold Prince | J. Harold Ellens | Harold Holt | Barry McGee | Sir Harold Hillier Gardens | Harold Washington | Harold Hitz Burton | Harold Alexander, 1st Earl Alexander of Tunis | Harold Peto | Harold & Kumar Go to White Castle | Harold Arlen | Harold | Harold Budd | Harold Eugene Edgerton | Harold Bauer | Harold von Schmidt | Harold Robbins | Harold Laski | Harold Gould | Harold Gillies | Harold Bradley |