Mr Mcgee in your opinion what is the one constant in food science, in other words the one formula that all else can be based or built upon?
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Special Guest Archives › Open Forum With Harold McGee › Constant Formula in Food Science
Featured Sponsors
Recent Reviews
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Constant Formula in Food Science
This thread is locked
Featured Stories on ChefTalk.com
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Special Guest Archives › Open Forum With Harold McGee › Constant Formula in Food Science
