Originally Posted by Andy M.
Yes, I knew that. Apparantly, my attempt at humor was weaker than I thought!!
Andy, isn't what your talking about the "Margarita" browning effect?
Never fear Andy ... the best "Chinese" food I ever had was in Chelmsford ... a place back behind the Holiday Inn just East of highway out of Boston. I don't remember the Hwy number - but I remember the walking tour in Chelmsford ... and that the "L" is silent ....
On Food and Cooking
definately isn't a "recipe" book .... but it is fantastic reading if you want to get past the recipes and learn about the science behind cooking. His second book, The Curious Cook
, is good reading, too, but it's not worth more than the cover price. Since Harold has gotten popular and Curious Cook is out of print the 2nd hand book sellers are selling it for premium prices ... it's a good read but not worth over $20 - some are selling it for as much as $160! You would be better off getting Shirley Corriher's CookWise
For those who are fans of Alton Brown's "Good Eats
" and haven't figured it out yet ... the foundation of his science behind his cooking is primarily Harold McGee and Shirley Corriher .... the drama and recipes are his.
Yep, Eric, I have the Revised Edition ... and it was either on his website or on a cooking forum website (I can't remember which one now) that he mentioned that a LOT of material that he had for the book got left on the cutting room floor. I sure hope he publishes that "scaps from the floor" material, soon.