Author
Harold McGee
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 and revised in 2004.
Biography from Wikipedia (CC BY-SA). Bibliographic data from Open Library.
Books by Harold McGee
Most-read first
On Food and Cooking
Harold McGee, 1984
The Curious Cook
Harold McGee, 1990
La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida - 7. ed.
Harold McGee, 2013
Keys to Good Cooking
Harold McGee, 2010
McGee on Food and Cooking
Harold McGee, 2004
Nose Dive
Harold McGee, 2020
La buena cocina
Harold McGee & Juan Manuel Ibeas Delgado, 2010
Aromas del mundo
Harold McGee, Marcos Pérez Sánchez & others, 2021
- UmamiThomas Keller, Harold McGee & others
Umami
Thomas Keller, Harold McGee & others, 2014
- Under PressureThomas Keller & Harold McGee
Under Pressure
Thomas Keller & Harold McGee, 2016
Modern Gastronomy a to Z
Harold McGee, 2010
Reading Harold McGee
- Which books by Harold McGee can I find here?
This page currently brings together 11 catalogue works, including On Food and Cooking, The Curious Cook, La cocina y los alimentos : enciclopedia de la ciencia y la cultura de la comida - 7. ed.. This is a selection from our catalogue, not necessarily a complete bibliography. Open a work to compare editions and reviews.
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The list uses catalogue reading-popularity data to put widely read works first. That is a discovery aid, not a claim that the first result is the author's best book or a recommended reading order.
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Open the book's catalogue page and compare publisher, year, format, language and ISBN. Different editions of the same work can have different translators, introductions and page counts.