Good Food
Harold McGee Explains Meat Glue
Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. His book, On Food and Cooking : The Science and Lore of the Kitchen, is a must-have reference for the chemistry that takes place in the kitchen.
By Evan Kleiman • • 1 min readChefs all over the country call on food scientist
Harold McGee to decipher the chemical reasons for their kitchen catastrophes. His book,
On Food and Cooking: The Science and Lore of the Kitchen
,
is a must-have reference for the chemistry that takes place in the kitchen.
The full episode
5 of 9
Celebrating 15 Years of Evan Kleiman and 'Good Food'- 0:00Market Report
- 6:59Julia Child
- 13:28Anthony Bourdain before 'No Reservations'
- 20:02Ruth Reichl on the Anonymity of a Restaurant Critic
- 27:11Harold McGee Explains Meat GlueYou’re reading this
- 34:11Still the Hottest Restaurant in Town
- 38:53Hold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail
- 45:35The History of the Toothpick
- 51:53Tomatoland
The full episode
5 of 9Celebrating 15 Years of Evan Kleiman and 'Good Food'- 0:00Market Report
- 6:59Julia Child
- 13:28Anthony Bourdain before 'No Reservations'
- 20:02Ruth Reichl on the Anonymity of a Restaurant Critic
- 27:11Harold McGee Explains Meat GlueYou’re reading this
- 34:11Still the Hottest Restaurant in Town
- 38:53Hold the Paper Umbrella, I'll Have a Sourtoe with My Cocktail
- 45:35The History of the Toothpick
- 51:53Tomatoland