Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and is the author of two prize-winning books, On Food and Cooking and The Curious Cook.
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From Harold McGee, James Beard Award–winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfu... SEE MORE