Dr. Anne-Marie Scott

Academic Professional Associate Professor

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

I consulted Harold McGee's "On Food and Cooking" when I started making cheeses about five years ago. I started with one chapter and fell in love with the whole book. If it happens in the kitchen and you need to know the science behind it - here is your book. How McGee writes about food and science will make you appreciate what's on your plate all the more. In Harold's world sauces are "distillations of desire." Eat well and be well!