Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

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Penguin Group USA, 2012 - Cooking - 552 pages
18 Reviews
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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Review: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

User Review  - Sarah Larson - Goodreads

This a great resource. McGee's organization is sensible, and his prose is clear, and occasionally poetic. I'm definitely going to get a copy of my own for reference. Read full review

Review: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

User Review  - Michele Beacham - Goodreads

Good reference. Read full review

About the author (2012)

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 Appétit magazine and one of the Time 100, an annual list of the world's most influential people. He lives in San Francisco.

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