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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
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Penguin Publishing Group 2010
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Description
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.
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 delectable 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.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/28/2010
Language:
English
ISBN:
9781101444665
ASIN:
B0043EV57G
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Citations
APA Citation (style guide)

Harold McGee. (2010). Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. Penguin Publishing Group.

Chicago / Turabian - Author Date Citation (style guide)

Harold McGee. 2010. Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. Penguin Publishing Group.

Chicago / Turabian - Humanities Citation (style guide)

Harold McGee, Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. Penguin Publishing Group, 2010.

MLA Citation (style guide)

Harold McGee. Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. Penguin Publishing Group, 2010.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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title
Keys to Good Cooking
fullDescription
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.
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 delectable 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.
reviews
      • premium: True
      • source: Publisher's Weekly
      • content:

        October 18, 2010
        No matter how creative the chef, every great dish relies on proven science, and this compendium of well-researched data is a textbook for proper food preparation. Curious Cook columnist for the New York Times and author (On Food and Cooking: The Science and Lore of the Kitchen), McGee will banish any romantic notions about cooking with his fast-draw expertise. Keys is a companion guide designed to be used in conjunction with cookbooks. With chapters devoted to Kitchen Tools, Heat and Heating Appliances, and Cooking Methods, McGee's 101 approach takes nothing for granted, but will surprise readers with lesser known insights, such as that salted water reduces the loss of flavorful and nutritious substances during boiling and that foil should not be used to wrap acidic foods or nonaluminum metal pans. McGee breaks down methods with basic tips—in pan-frying, for instance, warming meats to room temperature and drying food surfaces ahead are important factors for success that are often left out of recipes. Descriptions of foods from common fruits to cultured dairy products and seed legumes are detailed but not trivially so, with McGee summarizing the safe handling, purchase and storage, preparation, and basic characteristics. 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.

      • premium: True
      • source: Library Journal
      • content:

        August 1, 2010

        McGee (On Food and Cooking) is known for his scientific approach to food and cooking, and his latest work continues in that vein. It comprises 24 chapters ranging from "Getting To Know Foods" to food safety to "Sugars, Syrups, and Candies." Each chapter is composed nearly entirely of definitions, tips, techniques, and facts concerning the topic in question. While some of this information is often included at the beginning of recipes (e.g., chill bowl and beaters before whipping cream), there are far more esoteric suggestions (e.g., the exact temperature to cook a meat confit to achieve the best results). The book contains no actual recipes, although some sections do include general instructions for types of food preparations, like how to make a frittata or a smooth cheese sauce. VERDICT A good reference work for those interested in knowing the makeup of food and essential for fans of McGee; however, some readers may be disappointed by the lack of recipes.--Susan Hurst, Miami Univ. Lib., Oxford, OH

        Copyright 2010 Library Journal, LLC Used with permission.

      • premium: True
      • source: Library Journal
      • content:

        February 15, 2013

        McGee's On Food and Cooking is an essential, easily browsed culinary reference. This new title--a compendium of practical knowledge on tools, cooking methods, science, food safety, and ingredients--makes explicit what many cookbooks do not. McGee explains things like why cooking times are variable, how to rescue broken mayonnaise, and when to replace your spices. Readers will develop a better understanding of food and a critical eye for evaluating recipes. VERDICT Don't be deterred by the introductory focus or the lack of illustrations. This collection of essential information should be required reading for new cooks.

        Copyright 2013 Library Journal, LLC Used with permission.

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shortDescription
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.
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...
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