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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
 
 
Author
Harold McGee.
Publisher Penguin  
Format hardcover
Product Dimensions 9.45 x 7.25 x 1.4 inches
ISBN 9781594202681
Pages/Publication Date 553/2010
Daedalus Item Code 36284
List Price: $35.00
Sale Price: $12.98
You Save: $22.02
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Description
Cookbooks often contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. In this authoritative reference, Harold McGee ("the father of modern food science and by far the most enjoyable writer to read on the subject," says London's Sunday Telegraph) directly addresses the cook in need of quick and reliable guidance through the ever-expanding universe of ingredients, recipes, food safety, and appliances. Also the author of On Food and Cooking and the monthly New York Times column "The Curious Cook," McGee distills the modern scientific understanding of cooking and translates it into immediately useful information.
 
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