The Curious Cook: More Kitchen Science and Lore

By Harold McGee

Categories: Cookbooks, Food & Wine

In The Curious Cook, a follow-up to On Food and Cooking, Harold McGee follows his own curiosity through a collection of essays on kitchen science. He revisits the myth that searing meat seals in its juices and considers how persimmons lose their pucker. Much of the book turns to health: the proportion of egg yolk needed for hollandaise, béarnaise and mayonnaise, chapters on fat and the heart and on food and cancer, and the question of a link between aluminum pots and Alzheimer's disease.

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• Seth Godin: “Yeah, Harold McGee has done that beautifully.”