Read Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee Free Online
Book Title: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes|
The author of the book: Harold McGee
Edition: Penguin Books
Date of issue: October 1st 2010
ISBN 13: 9781101444665
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Format files: PDF
The size of the: 2.23 MB
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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.
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Read information about the authorHarold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.
McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons.