Megnut

Harold McGee will demonstrate the application of the scientific method to classical cooking techniques, ingredients and new technologies in a three-day class at the FCI. Drat! That sounds totally cool and right up my alley. Alas, the mid-July date is no good for me. And also it costs $1,200! I think I'll read McGee's On Food and Cooking: The Science and Lore of the Kitchen again instead.

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