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A Guide to Making the Best of Foods and Recipes
Penguin Press
November 2010
On Sale: October 28, 2010
576 pages ISBN: 1594202680 EAN: 9781594202681 Hardcover
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Cookbooks
The answers to many kitchen conundrums in one easy-to-use
volume, from the author of the acclaimed culinary bible On
Food and Cooking. From our foremost expert on the science of cooking, Harold
McGee, Keys to Good Cooking is a concise and authoritative
guide designed to help home cooks navigate the
ever-expanding universe of ingredients, recipes, food
safety, and appliances, and arrive at the promised land of a
satisfying dish. A work of astounding scholarship and originality, Keys to
Good Cooking directly addresses the cook at work in the
kitchen and in need of quick and reliable guidance.
Cookbooks past and present frequently contradict one another
about the best ways to prepare foods, and many contain
erroneous information and advice. Keys to Good Cooking distills the modern scientific
understanding of cooking and translates it into immediately
useful information. Looking at ingredients from the mundane
to the exotic, McGee takes you from market to table,
teaching, for example, how to spot the most delectable
asparagus (choose thick spears); how to best prepare the
vegetable (peel, don't snap, the fibrous ends; broiling is
one effective cooking method for asparagus and other
flat-lying vegetables); and how to present it (coat with
butter or oil after cooking to avoid a wrinkled surface).
This book will be a requisite countertop resource for all
home chefs, as McGee's insights on kitchen safety in
particular-reboil refrigerated meat or fish stocks every few
days. (They're so perishable that they can spoil even in the
refrigerator.); Don't put ice cubes or frozen gel packs on a
burn. (Extreme cold can cause additional skin damage)-will
save even the most knowledgeable home chefs from culinary
disaster. A companion volume to recipe books, a touchstone that helps
cooks spot flawed recipes and make the best of them, Keys to
Good Cooking will be of use to cooks of all kinds: to
beginners who want to learn the basics, to weekend cooks who
want a quick refresher in the basics, and to accomplished
cooks who want to rethink a dish from the bottom up. With
Keys to Good Cooking McGee has created an essential guide
for food lovers everywhere.
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