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

Front Cover
Penguin Group USA, 2012 - Cooking - 552 pages
2 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.

What people are saying - Write a review

LibraryThing Review

User Review  - dajashby - LibraryThing

I make no bones about it, I regard McGee as a culinary demigod. For years I have been in awe of the scholarship that informs On Food and Cooking. His new publication is a distillation of that wisdom ... Read full review

LibraryThing Review

User Review  - rlsalvati - LibraryThing

This was just too basic for me. The book is very thorough and would probably be good for a new cook. Read full review

Other editions - View all

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.

Bibliographic information