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The Science of Food Stuffs

December 6, 2006

Harold McGee, the author of On Food and Cooking, has a new column in the NY Times: The Curious Cook. I’ve been slowly trying to get my way through On Food and Cooking. It’s really a cool book if you’re interested in knowing what happens to food when cooks do various cooking things to it, and I think that if I manage to read the whole thing I’ll be a better cook. That’s the theory anyway. It’s kind of dense, though.

This new column could be a way to get the McGee goodness in smaller, more palatable doses. I’ll still try to do battle with the book, though–it will be defeated!

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