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Keys to Good Cooking - by Harold McGee (Paperback)

Keys to Good Cooking - by  Harold McGee (Paperback) - 1 of 1
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About this item

Highlights

  • 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.
  • About the Author: Harold McGee writes about the science of food and cooking.
  • 576 Pages
  • Cooking + Food + Wine, Courses & Dishes

Description



About the Book



The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic "On Food and Cooking." Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--an invaluable resource for anyone who prepares food and wants to do it well.



Book Synopsis



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.



Review Quotes




"Mr. McGee might have called this encyclopedic work "The Kitchen Home Companion," since it offers indispensable information on how to make the most of any recipe--a user's manual that enables home cooks to achieve maximum results... the enjoyment it affords will be found on the table." --The Wall Street Journal

"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

"McGee's writing is broad, yet detailed at the same time, scientific, but comprehensible."-- Christian Science Monitor

"A great addition to any cookbook library. It picks up where many cookbooks leave off. The 'How's' and 'Why's' of a dish's success - or failure - are often a mystery, but McGee sheds light on many of those mysteries to make us more informed in the kitchen and ultimately, better cooks."-- Seattle Weekly

"McGee will banish any romantic notions about cooking with his fast-draw expertise... 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



About the Author



Harold McGee writes about the science of food and cooking. He's the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a column, "The Curious Cook," for The New York Times. He has been named food writer of the year by Bon Appétit magazine and one of the Time 100, an annual list of the world's most influential people. He lives in San Francisco.
Dimensions (Overall): 9.14 Inches (H) x 7.41 Inches (W) x 1.17 Inches (D)
Weight: 2.47 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 576
Genre: Cooking + Food + Wine
Sub-Genre: Courses & Dishes
Publisher: Penguin Books
Theme: General
Format: Paperback
Author: Harold McGee
Language: English
Street Date: October 31, 2012
TCIN: 77253128
UPC: 9780143122319
Item Number (DPCI): 247-52-1739
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 1.17 inches length x 7.41 inches width x 9.14 inches height
Estimated ship weight: 2.47 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: American Samoa (see also separate entry under AS), Guam (see also separate entry under GU), Northern Mariana Islands, Puerto Rico (see also separate entry under PR), United States Minor Outlying Islands, Virgin Islands, U.S., APO/FPO

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