Harold McGee

Sobre o Autor

Harold McGee is an American author known for his work on the science of food and cooking. His groundbreaking book, "On Food and Cooking: The Science and Lore of the Kitchen," has become a seminal text in both culinary and scientific circles. In this book, McGee explores the chemistry and biology behind food preparation, offering insights that have changed the way chefs and home cooks approach cooking. He has an ability to communicate complex scientific concepts in an accessible manner, making them relevant to everyday cooking practices.

In addition to his writing, McGee has contributed to various publications and has appeared in numerous media outlets, discussing the intersection of science and cuisine. His work has influenced a generation of chefs, food scientists, and culinary enthusiasts alike. McGee's dedication to understanding the principles behind cooking has not only elevated the culinary arts but has also fostered a greater appreciation for the science that underpins our food experiences.