About The Keys to Good Cooking
• Hardcover: 576 pages
• Publisher: The Penguin Press HC, (October 28, 2010)
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 electable 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.
About Harold McGee
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 monthly column, “The Curious Cook,” for The New York Times. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.
Teaser Tour:
Wednesday, August 11th: Beth Fish Reads
Friday, August 13th: Sophisticated Dorkiness
Monday, August 16th: Reading at the Beach
Tuesday, August 17th: The Sisters Café
Wednesday, August 18th: girlichef
Thursday, August 19th: The Singleton in the Kitchen
Friday, August 20th: (never home)maker
Monday, August 23rd: Scraps of Life
Tuesday, August 24th: Anne Strawberry
Wednesday, August 25th: A Southern Grace
Thursday, August 26th: Big Black Dog
Monday, August 30th: Bran Apétit!
Tuesday, August 31st: Meet Me In the Kitchen
Wednesday, September 1st: Prudence Pennywise
Thursday, September 2nd: Cooking With Amy
Friday, September 3rd: Celebrations at Home
Sunday, September 5th: Culinary Types
Monday, September 6th: ZestyCook.com
Wednesday, September 8th: Taste and Tell
Thursday, September 9th: Cake, Batter, and Bowl
Friday, September 10th: Dinners for a Year and Beyond
Monday, September 13th: Book Addiction
Tuesday, September 14th: Tales of a Capricious Reader
Review Tour:
Wednesday, October 13th: Reading at the Beach
Thursday, October 14th: Sophisticated Dorkiness
Saturday, October 16th: Beth Fish Reads
Monday, October 18th: The Sisters Café
Tuesday, October 19th: Cooking With Amy
Tuesday, October 19th: Cake, Batter, and Bowl
Wednesday, October 20th: Book Addiction
Thursday, October 21st: The Singleton in the Kitchen
Sunday, October 24th: Culinary Types
Tuesday, October 26th: (never home)maker
Wednesday, October 27th: Scraps of Life
Thursday, October 28th: Anne Strawberry
Monday, November 1st: A Southern Grace
Tuesday, November 2nd: Big Black Dog
Tuesday, November 2nd: Tales of a Capricious Reader
Wednesday, November 3rd: Taste and Tell
Tuesday, November 9th: Bran Apétit!
Thursday, November 11th: Prudence Pennywise
Sunday, November 13th: Dinners for a Year and Beyond
Monday, November 15th: girlichef
Tuesday, November 16th: Celebrations at Home
Thursday, November 18th: Meet Me In the Kitchen
Thursday, November 18th: ZestyCook.com
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