Free Download [Historical Fiction Book] ☆ Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - by Harold McGee ✓

By Harold McGee | Comments: ( 162 ) | Date: ( Dec 12, 2019 )

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 directlFrom 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 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.


  • Title: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
  • Author: Harold McGee
  • ISBN: 9781594202681
  • Page: 392
  • Format: Hardcover

About Author:

Harold McGee

Harold James McGee is an American author who writes about the chemistry and history of food science and cooking He is best known for his seminal book On Food and Cooking The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.McGee is a visiting scholar at Harvard University His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities McGee s scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons.



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

  • Marianne

    A fantastic, informative resource. I took the time to read this book as I would any other non-fiction read. There is so much information that there's no way to remember it all but it is so well organized that it will be easy to go back to as needed. Also, it is written in short directives, so that if you go to it in the middle of cooking, you will find quick help. I highly recommend it for all cooks. It would make a great gift.


  • Kiehl Christie

    It's easy to learn how to follow recipes. It's hard to learn how to cook. This book and McGee's approach have helped me do the latter. The book as a read can get tedious, but it teaches how the different elements of foods mingle into complex sensory experiences. After reading it, I've learned better how to create, tweak, and balance recipes.


  • Devin

    This is a great book if you are planning to cook a meal and want help with the technique and ingredients. Read On Food and Cooking if you want to know the why the tips and techniques work.


  • Filip Ligmajer

    page 4 | location 56-59 | Added on Sunday, 16 November 2014 14:12:30It’s true, as we’re frequently reminded, that the only way to become a good cook is to cook, and cook, and cook some more. But many of us don’t manage to cook that frequently, and frequent cooking can also be cooking by rote, habitual and mediocre. The surest way to cook with pleasure and success—whether you’re a beginner, a weekend gourmand, or an accomplished chef—is to cook with understandingge 12 | location 181-1 [...]


  • Cecelia

    I had high hopes for this because the NPR interview was pretty entertaining. In that segment, Harold McGee shared thoughts on the efficiency of gas vs. electric stoves, choice of cutting board material, how to make crispy fish, etc. But in my cursory review of the book, the first several chapters were truly boring and a flip through the middle meatier sections was not much better. Most of the tips were plain old common sense (not I've-been-cooking-for-years common sense, but truly common sense) [...]


  • Linn Steward

    One of the books on my bookshelf that I consult most frequently. A sensible and realistic balance between the discipline of science and the enjoyment of eating. Here is just one on my favorite McGee observations:Meats made safe by cooking are usually not the most delicious meats. Temperatures high enough to kill harmful bacteria quickly also dry the meat out. Temperatures low enough to leave meat juicy don't necessarily kill harmful bacteria.


  • Aarthi

    I don't know if anyone who doesn't already know everything in this book even reads Harold McGee. I don't think they do. It's something like an affirmation that everything you have been taught is actually right according to someone who you've been told should know. I guess it's a good reminder.


  • Darren

    The jury remains out on this book. If one had not read other examples of this author's work there might not be such a dilemma.In many ways this is a really good book that has pulled a lot of useful information, hints, tips, suggestions, wrinkles and the like into one place. It is after all billed as a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety and appliances, arriving at the promised land of a satisfying d [...]


  • Mark

    Extremely boring reading, and not useful as a manual, at least not for me. (Read about sixty pages and found only one new thing I might try: blasting your aubergine in the microwave before frying - a bit doubtful that will work, though.)Part of my disappointment is probably due to the sloppy Dutch translation, obviously done in great haste.


  • Dean

    Super helpful in explaining food prep and coming best practices and why


  • Mary

    2 or 5 stars? 2 or 5 stars?Five stars because it has EVERYTHING in there! :)Two stars because it hasEVERYTHING in there. :(The book is great, it really is. But if you are easily overwhelmed (I'm not naming any names, but 3 fingers are pointing back at me), you might feel like you are in front of a haystack, pulling out the most interesting hay strands(sticks? pieces?) you've ever seen by one. They are all unique and educational. At first, you are completely fascinated for hours, and have plenty [...]


  • Blog on Books

    Harold McGee’s “Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes” (Penguin) is an essential kitchen staple. In it, McGee (named one of Time magazine’s 100 most influential people) describes all manner of information about how to transform raw ingredients into successful meals. It is a guidebook, not about meals, but of the process itself. In it, the author offers empirical data about cooking techniques from broiling to grilling, from utensils to methodology, all desi [...]


  • Beth Barnett

    Really great information, overall. I learned some tips that are definitely helpful in my kitchen. I have to say that McGee is biased toward butter and doesn't think anything good can be made using margarine, and I have to disagree. As a strict vegetarian I have other reasons to not use butter, but I also find that Earth Balance and other margarines make perfectly good butter substitutes. Of course, any author is biased about his own preferences, and I skipped over the meats sections for the most [...]


  • Barbara

    This is a reference book rather than a cookery book, so not exactly enthralling reading if read cover to cover (as I did). However, it is an invaluable reference on just about every cooking topic you can think of. I'm not sure if I'll every bother cleaning my fruit and veg to the his suggested standards, but I will definitely refer to this book next time I need to improve how I make anything in the kitchen.


  • Vy

    If you already know your way around the kitchen pretty well, you might not find this book all that useful. If, like me, you missed out on Home Ec and have a lot to learn, it's a great reference. I didn't read this book in its entirety, but I did read relevant sections here and there, and they were useful.


  • Matthew

    Great resource but it would be a lot better if it weren't so BORING to read. Factual is one thing. I love factual. But this book is dry as an overcooked turkey breast. If this had more details, it would be more scholarly which is allowed to be dry. This is neither heady nor interesting.Still, it does have a lot of good facts in it, if you can stand to wade through it to find them.


  • Mightyko Jackson

    So important to read if you want a grasp on what's happening in your kitchen. For the amateur home cook, this will improve your cooking immediately, practically, and explains it all in an easy to understand way. I refer to this book all the time.


  • Ben Strahle

    Not a bad book and certainly contains info on pretty much everything. It'll help you better follow recipes but if you're interested in higher level cooking (and are too lazy to go to culinary school like me) then this doesn't help. Lacking on finer details but for what it is it's useful.


  • Liz De Coster

    A good kitchen reference guide - more focused on how than why, and full of guidelines and suggestions rather than recipes. I think this would be especially helpful if you're hoping to troubleshoot a recipe, make substitutions, or try something new.


  • Keli

    This book is a bit dry to just read. But there's a lot of good information in it for someone who's interested in food science.


  • Steve

    I can't believe I read the whole thing! This is a reference book, not really meant to be read cover to cover. A lot of great information about how cooking works, but not much fun to read, honestly.


  • Andrea

    Harold McGee is giving a reading at Third Place Books on November 20, 2010 at 6:30 that I'm going to. I only wish I'd been able to pick up the book earlier.


  • Ozzy

    If you are looking for a book that has a lot of information on how to pick and prepare your ingredients, not for a recipe book, this is a great book.


  • Rachel

    Lots of great information. Some of it most cooks know already but still worth a read.


  • Brittany

    Didn't make it through the whole thing before it was due back to the library, but will definitely be pursuing my own copy. Fabulous.


  • Michele Beacham

    Good reference.


  • Erin

    This is a useful resource, easy to find things, but I liked On Food and Cooking much better.


  • Melinda

    Not too informative.


  • Max Trumble

    This is a great book. I'd say I'm a moderate cook in the kitchen, but I love this book and find the tips not only helpful but fascinating.


  • Rlsalvati

    This was just too basic for me. The book is very thorough and would probably be good for a new cook.


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  • Free Download [Historical Fiction Book] ☆ Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - by Harold McGee ✓
    392 Harold McGee
  • thumbnail Title: Free Download [Historical Fiction Book] ☆ Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - by Harold McGee ✓
    Posted by:Harold McGee
    Published :2019-08-19T07:01:03+00:00