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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
 
 
Author
Harold McGee.
Publisher Penguin  
Format paperback
ISBN 9780143122319
Pages/Publication Date 552/2012
Daedalus Item Code 39052
This item is not available.
Description
The author of On Food and Cooking and the "Curious Cook" column in the New York Times, Harold McGee knows about the science of food and cooking; in this cookbook companion he provides answers to many kitchen conundrums in an easy-to-use format, showing you how to spot flawed recipes and make the best of them. Taking cooks from market to table, McGee explains the best way to select, prepare, and present an amazing array of food.

"If you want to know virtually anything about the 'why' of cooking, read Harold McGee. Along the way, he'll teach you the 'how'."—St. Louis Post-Dispatch

"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.... With an eminently pragmatic approach to cooking and a user-friendly précis of a lifetime's devotion to the kitchen, this is an invaluable addition to food literature."—Publishers Weekly

 
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