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

Paperback

By (author) Harold McGee

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  • Publisher: Penguin Books
  • Format: Paperback | 552 pages
  • Dimensions: 188mm x 229mm x 33mm | 1,134g
  • Publication date: 14 November 2012
  • Publication City/Country: New York
  • ISBN 10: 0143122312
  • ISBN 13: 9780143122319
  • Edition statement: Reprint
  • Sales rank: 58,428

Product description

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.

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Author information

Harold McGee writes about the science of food and cooking. He's the author of the award-winning classic "On Food and Cooking: The Science and Lore of the Kitchen, "and writes a column, "The Curious Cook," for "The New York Times. "He has been named food writer of the year by "Bon Appetit "magazine and one of the "Time "100, an annual""list of the world's most influential people. He lives in San Francisco.

Review quote

"McGee will banish any romantic notions about cooking with his fast-draw expertise... With an eminently pragmatic approach to cooking and a user-friendly precis of a lifetime's devotion to the kitchen, this is an invaluable addition to food literature." " " --PUBLISHERS WEEKLY