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View Poll Results: Have you heard of Harold McGee? | |
Yes
|     | 21 | 87.50% | |
No
|    | 3 | 12.50% |
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12-05-2005, 04:15 PM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,986
| |  Do you know who Harold McGee is?
Just wondering how many people know who Harold McGee is? If you do are thinking about what questions you have for him? Thats right he is coming to spend a week with us December 10th.
When I was in culinary school there was not one student who didn't have his book. It is simply the best resource (IMHO) for what happens when you cook.
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Nicko
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12-05-2005, 04:24 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,228
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Quote: |
Originally Posted by Nicko Just wondering how many people know who Harold McGee is? If you do are thinking about what questions you have for him? Thats right he is coming to spend a week with us December 10th.
When I was in culinary school there was not one student who didn't have his book. It is simply the best resource (IMHO) for what happens when you cook. | Nicko.this is great!!! Mr McGee's revised edition of "On food and Cooking, The science and Lore of the Kitchen" has become one of my favorite books both for cooking and research. It's the most dogged eared book in my collection at this time. I mean, I spent almost three hours just reading about dairy!!!There is not a better book on the market today when it comes to food science.
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן |
12-05-2005, 04:57 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,912
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I saw the forum appear yesterday. I'm excited, but I have no idea what to ask him. |
12-05-2005, 05:26 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Leave this up to me but I am going to ask a stupid question now and get it out of my system. Does he dabble in sugar work? Sorry Nicko, you can sternly blast me if you like. |
12-05-2005, 06:05 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,228
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Quote: |
Originally Posted by cakerookie Leave this up to me but I am going to ask a stupid question now and get it out of my system. Does he dabble in sugar work? Sorry Nicko, you can sternly blast me if you like. | Cakerookie...........simple open to page 647 to read a very detailed history of sugars and confections and continue through page 693. 50 pages dedicated to sugar with amazing reading.
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן |
12-05-2005, 06:05 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
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Quote: |
Originally Posted by cakerookie Leave this up to me but I am going to ask a stupid question now and get it out of my system. Does he dabble in sugar work? Sorry Nicko, you can sternly blast me if you like. | If he dabbles it will be in the scientific end of it. Read him and you will likely know more about sugar then the cane itself does!
I'm with Phatch on this one. I wouldn't have a clue what to ask him, all I could say is thank you for writing the most important book ever written for the kitchen imho!
Quite the coup Nicko, quite the coup! Take a bow  |
12-05-2005, 06:43 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Well guys where do I find his book? If you guys endorse him then he must be good. I will try to be here Dec 10th got a few questions myself. Whats the name of his book? Think he would let me put a link on my site? |
12-05-2005, 07:29 PM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,986
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Nicko
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12-05-2005, 07:49 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,855
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He tourred STL with his last book and gave a super presentation to the ACF. Who'd thunk all the historical culinary practices done hundreds of years ago, I thought pressure cookers were from the 1900's? Really a great presentation. I did disagree with Mr. McGee on terrior's making a difference in vegetables.....seemed to me if it makes a difference with grapes it would with veg too. WE did however agree on the difference in taste between CAFO'd pork and heirloom pork....he'd just gone to a tasting and said the heirloom was better in a blind tasting.
Thank you for bringing him to Cheftalk Nicko! |
12-05-2005, 07:54 PM
| | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,986
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Thanks (But thank Jim he did all the work and thank Harold for sharing some of his time).
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Nicko
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ChefTalk.Com
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Cooking Articles ~ Chef Recipes ~ Cookbook Reviews ~ Cooking Forums
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12-06-2005, 12:24 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Oct 2005
Posts: 582
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I can hardly wait, but I won't be done reading his new tome yet! I'm only half way through.
He's a fantastic treasure and it's SO COOL that you have him here.
Thanks. |
12-06-2005, 05:51 AM
|  | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
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I would like to know in greater detail, the chemical differences between the Maillard and other types of browning reactions.
Mark
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Salad is the kind of food that real food eats. |
12-06-2005, 06:37 AM
| | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,855
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Thank you Jim and thank you Harold ! This will be the respite from the holiday push.... | |
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