Harold McGee

As the author of the book, Harold McGee is the primary source of information in the work. With extensive experience in food chemistry as well as cooking and physics, his role in the book is to convey to readers not only the important foods and their properties but to answer basic cooking questions with facts, diagrams and examples. His tone is light throughout the piece, making the in-depth chemical explanations enjoyable to read. He tends to avoid his own opinions, instead relying on the basics of chemical reactions and nutrition, as well as industry facts. However, when his opinions are included, they are clearly against animal cruelty, as well as against the modernization and industrialization of the food industry. McGee clearly favors quality ingredients, cooked with proper equipment under sanitary conditions. He also places emphasis on food safety, showing again his love not only for how things...