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


By (author) Harold McGee


Free delivery worldwide
Dispatched in 2 business days
When will my order arrive?

Additional formats available

Hardback $36.32
  • 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: 89,054

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.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11

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

"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