When Michelin-starred chef Heston Blumenthal wanted to check the best way to cook a really nifty pulse, allegedly he wrote a fan letter to Harold McGee, author of On Food and Cooking, the kitchen-nerd’s Bible. Harold McGee is the doyen of the science of cooking, from creating the perfect caramel to fermenting peas. He writes a great column for the New York Times, in which he tackles such knotty issues as how much water does pasta really need and how gross is it to share a dip? And he has a website called The Curious Cook, exploring the science of food and its transformations. Now from […]
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