The Repertoire Podcast

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.  He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.  His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it’s all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.Show Notes:Check out Harold’s Website: on Twitter: @Harold_McGeeCheck out Harold’s Books:Nose Dive: A Field Guide to the World's Smells On Food and Cooking: The Science and Lore of the Kitchen The Curious Cook: More Kitchen Science and LoreKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesSavoring the WorldHarold McGee's James Beard Award for Who's WhoCulinary Institute of America: 35% OFF New West Knife WorksEl Bulli Restaurant: Restaurant: Kyle Connaughton's Website and TwitterChef Heston Blumenthal's Website and InstagramChef Elwyn BoylesChef Grant AchatzHubert ReevesHour of Our Delight: Cosmic Evolution, Order, and Complexity BookChef Fritz Blank and Deux Cheminees Restaurant in PhiladelphiaLearn more about Vanillin Molecule—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—🤑 To learn more about courses, community, and coaching for hospitality creators: Repertoire Pro Community: next? 👇Share the PodcastGet on my Email NewsletterRepertoire Pro Community for Industry ProfessionalsSupport the show for just $19 a month - join the Community!Repertoire's latest upload on Youtube and my personal Youtube ChannelLeave a review on Apple PodcastsGet in touch with JustinTweet at JustinFollow along on InstagramSign up for one-on-one Coaching with JustinBrowse the gear used to create this💌Send me mail:Justin Khanna212 Broadway E #22725Seattle, WA 98102 USA—