Keys To Good Cooking: A Guide To Making The Best Of Foods And Recipes

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Keys To Good Cooking: A Guide To Making The Best Of Foods And Recipes

by Harold Mcgee

Appetite by Random House | February 19, 2013 | Trade Paperback

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A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

Format: Trade Paperback

Dimensions: 576 pages, 8.8 × 6.79 × 1.25 in

Published: February 19, 2013

Publisher: Appetite by Random House

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0385666497

ISBN - 13: 9780385666497

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– More About This Product –

Keys To Good Cooking: A Guide To Making The Best Of Foods And Recipes

by Harold Mcgee

Format: Trade Paperback

Dimensions: 576 pages, 8.8 × 6.79 × 1.25 in

Published: February 19, 2013

Publisher: Appetite by Random House

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0385666497

ISBN - 13: 9780385666497

Read from the Book

1 GETTING TO KNOW FOODS     Good cooking starts with a good understanding of its raw materials, the foods we cook.   We’re all familiar with the foods that we regularly buy and eat, and the more we cook, the better we get to know them and the way they behave. But foods have histories and inner qualities that aren’t obvious from our everyday encounters with them, and that determine their value and behavior. The more fully we know our foods, the better we can choose them and cook with them.   I first encountered the inner world of foods decades ago as a student, when I headed to an unfamiliar section of the library and found shelf after shelf devoted to the science of food and agriculture. I browsed in them, and at first was startled and amused by what I saw: photographs taken through the microscope of meat fibers and the way they shrank as they cooked, microbes growing in yogurt and cheese, the oil droplets jammed against each other in a bit of mayonnaise, gossamer-thin gluten heets in bread dough. But soon I was mesmerized. And though I’d stopped studying science years earlier, I found myself drawn into what was going on behind these scenes, into the nature and behavior of the protein and starch and fat molecules that they were constructed from. It was thrilling to begin to understand why meats get juicy when cooked just right and dry when overcooked, why milk thickens into yogurt and cheeses have so many textures and flavors, why well-fo
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Table of Contents

Introduction
 
1. Getting to Know Foods
2. Basic Kitchen Resources: Water, the Pantry, and the Refrigerator
3. Kitchen Tools
4. Heat and Heating Appliances
5. Cooking Methods
6. Cooking Safely
7. Fruits
8. Vegetables and Fresh Herbs
9. Milk and Dairy Products
10. Eggs
11. Meats
12. Fish and Shellfish
13. Sauces, Stocks, and Soups
14. Dry Grains, Pastas, Noodles, and Puddings
15. Seed Legumes: Beans, Peas, Lentils, and Soy Products
16. Nuts and Oil Seeds
17. Breads
18. Pastries and Pies
19. Cakes, Muffins, and Cookies
20. Griddle Cakes, Crepes, Popovers, and Frying Batters
21. Ice Creams, Ices, Mousses, and Jellies
22. Chocolate and Cocoa
23. Sugars, Syrups, and Candies
24. Coffee and Tea
 
Where to Find More Keys to Good Cooking
Acknowledgments
Index


From the Hardcover edition.

From the Publisher

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

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.

Editorial Reviews

"I think Harold McGee has single-handedly contributed to modern cuisine like no other person has. We constantly look to him for guidance and information as we continue to grow as cooks and explore new techniques. In his new book, Keys to Good Cooking, he provides us with clear and definite answers to all our why questions, when in the past we were just told or taught to do things a certain way. Harold has given us a true understanding of the interaction foods have with one another--he is the most important authority on the subject."
-Thomas Keller, The French Laundry and Per Se

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