Award-winning author of “On Food and Cooking,” the seminal book on the science of food, trusted NY Times columnist and all-around food science guru Harold McGee has a new book of culinary genius. In “Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes,” McGee streamlines the food prep process while imparting valuable advice on ways to make meals better.
From how to pick a fresh vegetable to how to properly inflate a popover, McGee applies the science lessons learned in his earlier book to every aspect of the culinary world in a simple, straightforward style.
As a result, the 24-chapter, 524-page tome makes a practical guide to the cooking experience with info that both novices and advanced home chefs will find useful. Topics cover maximizing safety (don’t serve fresh oysters at a party), types of appliances (burners waste a lot of energy), making cheese fondue (white wine remedies thickening) and so much more.
Due out 1 November 2010, “Keys to Good Cooking” will sell from Amazon.