Harold McGee

Harold McGee is an influential American author and food scientist known for his work in culinary science. His book, "On Food and Cooking," explores the chemistry and biology behind cooking processes, helping both professional chefs and home cooks understand how ingredients interact. McGee's insights bridge the gap between science and cooking, emphasizing that understanding the science of food can enhance culinary skills and appreciation. His contributions have made him a respected figure in the culinary world, promoting a deeper understanding of why recipes work and how techniques affect flavor and texture.