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    Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (Paperback) By (author) Harold McGee

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    DescriptionThe 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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  • Full bibliographic data for Keys to Good Cooking

    Title
    Keys to Good Cooking
    Subtitle
    A Guide to Making the Best of Foods and Recipes
    Authors and contributors
    By (author) Harold McGee
    Physical properties
    Format: Paperback
    Number of pages: 552
    Width: 188 mm
    Height: 229 mm
    Thickness: 33 mm
    Weight: 1,134 g
    Language
    English
    ISBN
    ISBN 13: 9780143122319
    ISBN 10: 0143122312
    Classifications

    BIC subject category V2: GBC
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    DC21: 641.5
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBV
    B&T Modifier: Text Format: 40
    Warengruppen-Systematik des deutschen Buchhandels: 24100
    LC subject heading: ,
    B&T Approval Code: A97406000
    BISAC V2.8: CKB101000, CKB071000
    LC classification: TX651 .M269 2012
    Thema V1.0: GBC, WBV
    Edition statement
    Reprint
    Publisher
    Penguin Books
    Imprint name
    Penguin Books
    Publication date
    14 November 2012
    Publication City/Country
    New York
    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