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Keys to Good Cooking : Guide to Making the Best of Foods & Recipes, Harold McGee
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Specificaties
- Objectstaat
- Heel goed
- Opmerkingen van verkoper
- “unread, with light tanning on cover”
- ISBN
- 9781594202681
- Book Title
- Keys to Good Cooking : a Guide to Making the Best of Foods and Recipes
- Item Length
- 9.4in
- Publisher
- Penguin Publishing Group
- Publication Year
- 2010
- Format
- Hardcover
- Language
- English
- Item Height
- 1.5in
- Genre
- Cooking
- Topic
- Methods / Gourmet, Reference, General, Methods / Professional
- Item Width
- 7.4in
- Item Weight
- 43.1 Oz
- Number of Pages
- 576 Pages
Over dit product
Product Information
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.
Product Identifiers
Publisher
Penguin Publishing Group
ISBN-10
1594202680
ISBN-13
9781594202681
eBay Product ID (ePID)
81829526
Product Key Features
Book Title
Keys to Good Cooking : a Guide to Making the Best of Foods and Recipes
Format
Hardcover
Language
English
Topic
Methods / Gourmet, Reference, General, Methods / Professional
Publication Year
2010
Genre
Cooking
Number of Pages
576 Pages
Dimensions
Item Length
9.4in
Item Height
1.5in
Item Width
7.4in
Item Weight
43.1 Oz
Additional Product Features
Lc Classification Number
Tx651.M269 2010
Grade from
Twelfth Grade
Reviews
"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, "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." -- 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, "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." -- 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, "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." -- 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 prcis of a lifetime's devotion to the kitchen, this is an invaluable addition to food literature." -- PUBLISHERS WEEKLY
Copyright Date
2010
Target Audience
Trade
Lccn
2010-017303
Dewey Decimal
641.5
Dewey Edition
22
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