

Loading... Keys to Good Cooking: A Guide to Making the Best of Foods and Recipesby Harold McGee
![]() None No current Talk conversations about this book. This was just too basic for me. The book is very thorough and would probably be good for a new cook. ( ![]() Not a cookbook in the usual sense, but tips for techniques and the why they work the way the work, from our pre-eminent food scientist. More user-friendly than his masterful On Food and Cooking. I make no bones about it, I regard McGee as a culinary demigod. For years I have been in awe of the scholarship that informs On Food and Cooking. His new publication is a distillation of that wisdom, applied to the practicalities of cooking just about anything (and that includes selecting and storage of produce). Of course I already know some of it, but not always the scientific explanations. And there's plenty that's new to me. This book will help you get the best out of a recipe, or improve one that doesn't quite work. Food for thought! My favorite food scholar. no reviews | add a review
A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient. No library descriptions found. |
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