"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 ...
"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.
Harold McGee's earlier books have been standards for a long time; this one will become another. I wish it had been around when I first started to find my way in the kitchen, but there is still stuff in it that I find useful after 50 something years of cooking
Publishers Weekly, 2010-11-15 McGee-culinary scientist, author of the seminal On Food and Cooking, and New York Times columnist-offers an expansive reference guide that touches upon just about every area of cooking. Chock-full of straightforward facts with short, easy-to-understand explanations, McGee's work presents his expertise on everything from kitchen tools and food safety to dairy products and grains and legumes. In addition to these valuable guidelines, McGee empowers home cooks with the knowledge needed to recognize and make adjustments to faulty recipes as they cook. He tackles sometimes tricky issues and ingredients such as using yeast and bread starters and the most basic of basics including storing eggs and purchasing pots and pans. While McGee doesn't provide recipes, he does offer useful advice on techniques for specific foods including zabaglione sauce and meringues. Chapters on food types such as fruit and fish and shellfish cover frequent problems many encounter including determining freshness; other chapters analyze various cooking methods, and food storage. A useful primer on food from A to Z, McGee's latest contribution to the world of culinary science should grace the kitchens of cooks at every level, from novice to practiced chef. (Dec.) (c) Copyright PWxyz, LLC. All rights reserved.
Publishers Weekly, 2010-10-18 No matter how creative the chef, every great dish relies on proven science, and this compendium of well-researched data is a textbook for proper food preparation. Curious Cook columnist for the New York Times and author (On Food and Cooking: The Science and Lore of the Kitchen), McGee will banish any romantic notions about cooking with his fast-draw expertise. Keys is a companion guide designed to be used in conjunction with cookbooks. With chapters devoted to Kitchen Tools, Heat and Heating Appliances, and Cooking Methods, McGee's 101 approach takes nothing for granted, but will surprise readers with lesser known insights, such as that salted water reduces the loss of flavorful and nutritious substances during boiling and that foil should not be used to wrap acidic foods or nonaluminum metal pans. McGee breaks down methods with basic tips-in pan-frying, for instance, warming meats to room temperature and drying food surfaces ahead are important factors for success that are often left out of recipes. Descriptions of foods from common fruits to cultured dairy products and seed legumes are detailed but not trivially so, with McGee summarizing the safe handling, purchase and storage, preparation, and basic characteristics. 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. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.