Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
This book contains no recipes.
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0143122312
- ISBN 13 9780143122319
- Published Oct 31 2012
- Format Paperback
- Page Count 576
- Language English
- Edition Reprint
- Countries United States
- Publisher Penguin Books
Publishers Text
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking
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 types—translating 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.
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 types—translating 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.
Other cookbooks by this author
- The Curious Cook: More Kitchen Science and Lore
- The Curious Cook: More Kitchen Science and Lore
- The Curious Cook: More Kitchen Science and Lore
- The Curious Cook: Taking the Lid Off Kitchen Facts and Fallacies
- Curious Cook
- Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
- Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
- Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
- Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
- Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
- Nose Dive: A Field Guide to the World's Smells
- Nose Dive: A Field Guide to the World's Smells
- Nose Dive: A Field Guide to the World's Smells
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: An enyclopedia of kitchen science, history, and culture
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking: The Science and Lore of the Kitchen
- On Food and Cooking
