Christine Dabney wrote:

> Jill, Harold McGee isn't on FoodTV. He is one of the most highly
> respected food scientists in the world today. He wrote a fantastic
> reference book, on the science of cooking...On Food and Cooking.
>
> When he talks about the whys and wherefores of cooking and food, I
> listen. He knows what he is talking about.
>
> His books are required reading in many top culinary schools these
> days, because he doesn't just say something, he researches
> exhaustively anything he puts in print.
> http://en.wikipedia.org/wiki/Harold_McGee
>
> Christine

I first learned about him from reading Michael Ruhlman's books. At the
Culinary Institute whenever a question on food science came up the
instructors apparently would ask "What does McGee say?" and his book was
considered the final word.