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    Keys to Good Cooking

    A Guide to Making the Best of Foods and Recipes

    Author Harold McGee
    Look inside
    Paperback
    $24.00 US
    Penguin Adult HC/TR | Penguin Books
    On sale Oct 31, 2012 | 576 Pages | 9780143122319
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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.
    © Elli Sekine
    HAROLD MCGEE is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives in San Francisco. View titles by Harold McGee
    “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 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.

    Author

    © Elli Sekine
    HAROLD MCGEE is a world-renowned authority on the chemistry of foods and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He lives in San Francisco. View titles by Harold McGee

    Praise

    “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
     

    Additional formats

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