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

Harold Mcgee

ISBN 10: 0143122312 / ISBN 13: 9780143122319

Editore: Penguin Publishing Group Okt 2012, 2012

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Neuware - The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic 'On Food and Cooking.' Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--an invaluable resource for anyone who prepares food and wants to do it well.

Codice articolo 9780143122319

Dati bibliografici

• Titolo: Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes
• Editore: Penguin Publishing Group Okt 2012
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 0143122312
• ISBN 13: 9780143122319
• Rilegatura: Taschenbuch
• Condizione: Neu
• Dimensioni: 237 L x 189 A x 35 P (millimetri) 237 millimetri di larghezza per 189 millimetri di altezza per 35 millimetri di profondità
• Peso: 1125 grammi

Descrizione articolo

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.

Informazioni sugli autori

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.