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

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    Description"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance. Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.


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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: Hardback
    Number of pages: 576
    Width: 153 mm
    Height: 240 mm
    Thickness: 38 mm
    Weight: 1,063 g
    Language
    English
    ISBN
    ISBN 13: 9780340963203
    ISBN 10: 0340963204
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BIC subject category V2: WBA
    Libri: ENGM3400, KOCH3003
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC V2.8: CKB000000
    Thema V1.0: WBA
    Illustrations note
    N/A
    Publisher
    Hodder & Stoughton General Division
    Imprint name
    Hodder & Stoughton Ltd
    Publication date
    11 November 2010
    Publication City/Country
    London
    Author Information
    Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
    Review quote
    Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. Guardian It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" Delicious 'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' Vogue He has made the jump from mere author to timeless authority Observer