Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Price: $11.98 FREE for Members
Type: eBook
Publisher: Penguin Press HC, The
Page Count: 576
Format: epub
Language: English
ISBN-10: 1594202680
ISBN-13: 9781594202681

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes ebook


Harold Mcgee free


No matter how creative the chef, every great dish relies on proven science, and this compendium of well-researched data is a textbook for proper food preparation. Curious Cook columnist for the New York Times and author (On Food and Cooking: The Science and Lore of the Kitchen), McGee will banish any romantic notions about cooking with his fast-draw expertise. Keys is a companion guide designed to be used in conjunction with cookbooks. 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. Descriptions of foods from common fruits to cultured dairy products and seed legumes are detailed but not trivially so, with McGee summarizing the safe handling, purchase and storage, preparation, and basic characteristics. 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. (Nov.)
(c) Copyright PWxyz, LLC. All rights reserved. “Get this book and you’ll wonder how you ever managed to cook without Harold McGee in your life. . . . No saucepan is left unturned in McGee’s quest to explain the mysteries and alchemy of the kitchen. . . . it is a joy to find a book that deals with the nuances of cooking, all those hair-pulling moments that result in apologies at dinner. Even for those successful chefs, this book will polish your skills.”
Weekly Times Now

Praise for Harold McGee:
"Dazzlingly informative ... McGee is the father of modern food science and by far the most enjoyable writer to read on the subject."
— Sunday Telegraph (UK)

"He has made the jump from mere author to timeless authority."
Observer(UK) --This text refers to an out of print or unavailable edition of this title.

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