Harold McGee's website (curiouscook.com) is not a food blog in the usual sense; rather, it's a potential book in progress. McGee approaches food from a scientific point of view. This comes as no surprise to devotees (including this writer) of his book On Food and Cooking: the Science and Lore of the Kitchen, in which he looks at issues such as whether washing mushrooms makes them absorb water like a sponge (McGee says no, they're already composed of up to 90 per cent water). In the 'other writings' section of Curious Cook, McGee continues his exploration of the science of food, reproducing articles he's written for the New York Times. In one, he questions whether we need to boil pasta in huge amounts of salted water, as generations of Italian chefs have advised. Wouldn't it be better to use a minimal amount of water, saving time and energy? After experimenting, he finds that, yes, it is possible, although it means the pasta needs to be stirred more frequently to stop it sticking to the bottom of the pot. In another article, he questions the 'five-second rule', which states that food that's fallen on the floor doesn't have time to pick up germs if it's rescued in less than five seconds. (He says, 'Quick retrieval does mean fewer bacteria but it's no guarantee of safety.') I suspect that some of these articles, probably expanded, will make their way into the follow-up to On Food and Cooking. I'll almost certainly buy such a book but, in the meantime, it's interesting to read his musings.