SC - Safe temperatures

[Bonne]

Phil & Susan Troy wrote:
> 
> Bonne wrote:
> >
> > I with I could remember the guys name--begins with an H.  I read this in
> > Smithsonian magazine 2 or 3 years ago.  He has a big thick book out that is
> > becoming a standard reference in many professional kitchens and cooking
> > schools.
> 
> And well it should be. You're almost certainly thinking of Harold McGee, author
> of "On Food and Cooking: The Science and Lore of the Kitchen", and "The Curious
> Cook". 

Yes, that's the guy!  I really want a copy of that book. I'm number forty
'leven or so on the hold list at the local library, also have the local used
bookstore looking for a copy of either.  The Smithsonian article was a good read.

Bonne
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