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Harold McGee, 55, is the author of On Food and Cooking, a reference book that many professional cooks consider essential reading. In it, McGee explains the physical and chemical properties of foods. First published in 1984, On Food and Cooking was reissued 20 years later in an extensively revised second edition.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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