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Number of Pages: 576
Vendor: Penguin Random House
|Publication Date: 2012|
Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same authoritative advice for food lovers everywhere in Keys to Good Cooking. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all typestranslating the modern science of cooking into immediately useful information. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
"If you want to know virtually anything about the "why" of cooking, read Harold McGee. Along the way, he'll teach you the "how." ST. LOUIS POST-DISPATCH
"McGees writing is broad, yet detailed at the same time, scientific, but comprehensible." CHRISTIAN SCIENCE MONITOR
"A great addition to any cookbook library. It picks up where many cookbooks leave off. The "How's" and "Why's" of a dish's success - or failure - are often a mystery, but McGee sheds light on many of those mysteries to make us more informed in the kitchen and ultimately, better cooks." SEATTLE WEEKLY
"McGee will banish any romantic notions about cooking with his fast-draw expertise… With an eminently pragmatic approach to cooking and a user-friendly précis of a lifetimes devotion to the kitchen, this is an invaluable addition to food literature."