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

McGee, Harold

Brossura

ISBN 10: 0143122312 ISBN 13: 9780143122319

Casa editrice: Penguin Group USA, 2012

Riassunto

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.

Su questo libro

Recensione:

“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.” — 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

L'autore:

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.

Harold McGee writes about the science of food and cooking. He s the author of the award-winning classicOn Food and Cooking: The Science and Lore of the Kitchen, and writes a column, The Curious Cook, forThe New York Times. He has been named food writer of the year by Bon Appétitmagazine and one of the Time 100, an annual list of the world s most influential people. He lives in San Francisco.

Su questa edizione

• Editore: Penguin Group USA
• Data di pubblicazione: 2012
• ISBN 10: 0143122312
• ISBN 13: 9780143122319
• Rilegatura: Copertina flessibile
• Numero di pagine: 552