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Keys to Good Cooking
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Review
'Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone.' (Guardian )
'It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha"' (Delicious )
'He has made the jump from mere author to timeless authority' (Observer )
'It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha"' (Delicious )
'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee'
(Vogue )'He has made the jump from mere author to timeless authority' (Observer )
Product Description
"A vital tool for anyone who loves food and cooking" Heston Blumenthal
There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why.
Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance.
Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.
There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why.
Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance.
Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.
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Most Helpful Customer Reviews
22 of 24 people found the following review helpful
Format:Hardcover
I found this book a disappointment, and after Dr McGee's previous seminal contributions, had expected much more. It consists of a series of 'hints' ranging from the quite useful to the banal "cold butter is too hard to spread" followed by the helpful suggestion that it should be warmed first. Similarly in a section on "Coffee and tea safety" (!)the reader is advised to "take first sips cautiously to make sure you don't take a mouthful of burning hot liquid".
I have huge respect for Dr McGee' previous books, which are truly outstanding, but this offering is not terribly useful, and was not particularly cheap. I felt as though I had had my pocket picked by a trusted and favourite uncle.
I have huge respect for Dr McGee' previous books, which are truly outstanding, but this offering is not terribly useful, and was not particularly cheap. I felt as though I had had my pocket picked by a trusted and favourite uncle.
19 of 21 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Harold McGee is famous for writing the legendary book "On Food and Cooking", one of the best books on the subject ever written. This volume is completely different. It is not a book to settle down and enjoy reading, but is a collection of handy hints to delve into as you work in the kitchen. The layout is deliberately sparse so that you may write your own comments on the page, and the tips are pithy to the point of brevity. You might expect this book to distil the arcane practical wisdom of one of the masters, but most of the tips are really prosaic and quite obvious to anyone that has spent some time cooking. Most people will be able to find something rewarding in it though - for me the best advice was how to cook the perfect fried egg, which works a treat.
2 of 2 people found the following review helpful
Format:Hardcover
The concept, allowing access to McGee's encyclopedic knowledge on food and cooking in the form of practical instructions related to basic recipes, is great. The execution, however, is lousy. Not only in terms of content, if you look up Sabayon, you find the same one and a half page in two locations, letter for letter identical, the repetition adding nothing. How many of us in 2011 still struggle with off flavour butter - I counted soooo many warnings to remove the darker , badly smelling exterior of a stick...Also irritating is the lousy print quality, as if this book was printed on a matrix printer with a poor ribbon (if you are old enough to remember those). There is NOT A SINGLE illustration. It is just like a poorly executed 'best off' collection of a marginal pop artist - there is no way you can use this cheap looking book as a gift article, despite the fact that the contents offer nice refreshers, in a practical form, of the brilliant lessons McGee has been teaching us.
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Most Recent Customer Reviews
Good cooking
I found this book interesting and found out some things I didn't know before about the scientific basis of the cooking process.It was however somewhat longwinded.
Published 15 months ago by Dr. Lesley A. Farebrother
Don't pay attention to bad reviews!!
Whats clear in all the bad reviews listed is the EXPECTATION of this book to be something it is not. Whats exciting about this book is that it IS different to Food and Cooking. Read more
Published 17 months ago by tartula
Keys to good cooking
Another excellent book by Harold McGee but perhaps not as much Wow factor as the previous book. Still destined to have a place on my bookshelf for some time.
Published 17 months ago by Neil S. Chantrell
disappointed
I pre ordered this as I loved my treasured "McGee on food and cooking" but I am afraid that this was no match. Read more
Published 18 months ago by Craigywaigy
Upside down book inside the cover
I'm sure the book is great, it's going to be a present for a friend, but unfortunately the book is upside down inside the cover. Read more
Published 18 months ago by RMundy
disappointing
i was expecting to read the kitchen secrets on how to make food taste as good as those rare restaurants that know how to do it, what with harold mcgee being the number one... Read more
Published 18 months ago by J. Whitmore
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