Q&A: The molecular master chef

Daniel Cressey

Nature, 2009, vol. 458, issue 7239, 707-707

Abstract: Twenty-five years ago this week, food writer Harold McGee published a Nature paper on the science of whipping egg whites in copper bowls. Here he explains how he first developed an interest in science and cooking.

Date: 2009
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DOI: 10.1038/458707a

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