Harold McGee Quotes

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It's still possible to savor the remarkable foods that millennia of human ingenuity have teased from milk. A sip of milk itself or a scoop of ice cream can be a Proustian draft of youth's innocence and energy and possibility, while a morsel of fine cheese is a rich meditation on maturity, the fulfillment of possibility, the way of all flesh.

Harold McGee

An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.

Harold McGee

Harold McGee

Harold McGee

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Born: October 3, 1951 (age 75)

Bio: Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.

Known for:

The curious cook (1990)
Six Mi'kmaq Stories (2011)
Savoring the World (2017)

Harold McGee on Wikipedia

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