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| Open Forum With Harold McGee Q&A with Harold McGee author of On Food And Cooking. This forum is now closed |
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#16
12-17-2005, 06:47 AM
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 Thank you so much for all you taught us this past week! And now I can hardly wait to see what you write about taste, and then the update of Curious Cook.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#17
12-17-2005, 07:35 AM
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| A million thanks! Thank you so very much for your time! Your insight is inspirational, intuitive and so very well informed.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#18
12-17-2005, 09:32 AM
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 As a home cook I've enjoyed reading the threads very much. Not having had professional training, it's great to understand why things work the way they do; the boost to my confidence is invaluable. Many thanks for your visit! I hope we see you here when life permits. Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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