Harold McGee writes about the chemistry, technique and history of food and cooking and is the author of two books that explain kitchen science in an approachable manner. His first book, On Food and Cooking: The Science and Lore of the Kitchen was initially published in 1984. A greatly revised second edition was published in 2004. McGee has also written for Nature, Health, The New York Times, The World Book Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, and Physics Today. He has lectured on kitchen chemistry at cooking schools, universities, The Oxford Symposia on Food, the Denver Natural History Museum and the Fermi National Accelerator Laboratory. He is also a consultant to restaurants and manufacturers.

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Shopping ~ Wine, Cook Books, Nigella Lawson, Antony Worrall Thompson and The Great British MenuThere are quite a number of good cookery programs on tv at the moment. UKTV Food is stepping up its production of programs with Antony Worrall Thompson in the People's cookbook, with Paul Rankin showing at the moment. Previous successful tv shows ..

An award-winning wine and food writer from Texas gives his choices for the best cookbooks to give for the holidays and the reasons why these are the books to use in your kitchen. Top of the list: "How to Cook Everything." But you will also find other cookbook classics on this list. Check it before you do that last minute shopping.

Ever wondered what food, wine and cook books are likely to be the most popular in the UK?It is always useful to have a list and you will find some suggestions in this blog.