Nose Dive

Ever since Heston Blumenthal credited Harold McGee with teaching him the science behind his cooking, he has been the food nerd's favourite geek . . . Now I know why a sip of wine can make even perfectly fresh fish taste fishy (solution: a squeeze of lemon juice) and I've learnt the name for one of summer's most redolent smells: fresh rain on dry Tarmac * The Times (Saturday Review), Food Book of the Year 2020 *
A tour-de-force . . . a superbly written odyssey around an underrated sense -- Clive Cookson * Financial Times, Best Books of 2020: Science *
A riveting read that's sure to be a classic * The Independent, Food Books of 2020 *
A joyously nerdy study of how and what we smell, the effect on our appetites and much more. He has a boffin's approach to detail but the hungry person's passion to boot * Sunday Times *
Nose Dive opens up a world full of wonder . . . enthralling, extraordinary, life-affirming -- DIANA HENRY * Daily Telegraph *
Deeply researched . . . Reading Mr. McGee, mostly in isolation, I started to pay more attention to the information in the air, to jot down notes about the mundane fragments floating around me as I whiffed them in -- TEJAL RAO * International New York Times *
if you're ready to lean in and really smell the roses, Harold can show you the way * Waitrose Weekend *
Fascinating * Guardian Feast *
A no-holds barred book which explains why we love the foods we love . . . and will actually enrich your love of food -- Radio 4 The Food Programme
This keenly awaited volume is not exactly a food book, but it is the reference book that will make everything you eat seem more interesting. . . He explains everything from why fruits smell so delicious to the way that cooking can transform the scent of ingredients such as onions from pungent to sweet. There is fascination and delight on every page * Sunday Times (Culture) *
An ambitious and enormous work . . . McGee's breadth is demonstrated by his cosmological starting point * Spectator *
McGee is a food scientist who has produced some of the most important research on the subject: he is a hero to any chef worth his or her salt -- Stephen Harris * Daily Telegraph *
Fascinating * New Yorker *
A must-read for anyone passionate about nature, food, drinks and cooking. Full of anecdotes, there is something for everyone in this book . . . When I finished it, I knew that I would come back to it * Chemistry World *
Food science legend Harold McGee deftly explains the history of our planet's diverse scents . . . Like his other books, it mixes chemistry, physiology, psychology and biology, adds good dollops of humanity and humour, and seasons it all with an infectious sense of wonder . . . Discover what cat pee has in common with sauvignon blanc in this mind-expanding guide * Delicious *
You don't need to know the names of the molecules you smell, but you can see which foods share specific ones. This will help you understand why, as a cook and an eater, certain dishes appeal to you . . . Understanding how food smells are connected might also help you to be more creative when layering flavours, a fundamental part of cooking * Sunday Times (Stella) *
Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. * Guardian *
It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" * Delicious *
'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' * Vogue *
He has made the jump from mere author to timeless authority * Observer *