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.
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