Keys to Good Cooking by Harold Mcgee
Concise, accessible and authoritative guide to the best practices in home cooking from world-renowned foodwriter, Harold McGee.
Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it.. Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. * Guardian *
It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" * Delicious *
'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' * Vogue *
He has made the jump from mere author to timeless authority * Observer *
It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" * Delicious *
'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' * Vogue *
He has made the jump from mere author to timeless authority * Observer *
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
| SKU | Unavailable |
| ISBN 13 | 9780340963203 |
| ISBN 10 | 0340963204 |
| Title | Keys to Good Cooking |
| Author | Harold Mcgee |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hodder & Stoughton |
| Year published | 2010-11-11 |
| Number of pages | 576 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |