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

McGee, Harold

ISBN 10: 0385666454 / ISBN 13: 9780385666459

Published by Doubleday Canada, Toronto, 2010

About this Item

(CAD) 1st printing. No markings, Fine in Fine dust jacket. B;ack boards, xx, 553pp, index, no illus. This is not a recipe book but a guidebook to cooking methods, food handling safety, cooking meats, fish, shellfish, eggs etc. How to choose asparagus: "Thick spears have the most flesh"; How to treat a burn: "don't use ice because extreme cold can case additional skin damage"; "Searing meat does not seal in its juices and moist cooking method do not make meats moist".Souffles: "Don't worry about opening the oven door". (3.5 JM HOZ 401/5 Size: 8vo - over 7¾" - 9¾".

Seller Inventory # 74810

Bibliographic Details

• Title: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
• Publisher: Doubleday Canada, Toronto
• Publication Date: 2010
• Language: English
• ISBN 10: 0385666454
• ISBN 13: 9780385666459
• Binding: Hardcover
• Edition: 1st.
• Condition: Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Food Writing and General Cookbooks
  • Z ZZA

About this title

Synopsis

Every kitchen conundrum is answered in this easy-to-use volume, from the acknowledged master of the science of cooking.

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

About the Author

HAROLD MCGEE is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives in San Francisco.