Keys to Good Cooking

Front Cover
Hodder & Stoughton, Dec 9, 2010 - Cooking - 576 pages
19 Reviews
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-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? 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. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall

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

User Review  - Sarah Larson - Goodreads

This a great resource. McGee's organization is sensible, and his prose is clear, and occasionally poetic. I'm definitely going to get a copy of my own for reference. Read full review

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

User Review  - Michele Beacham - Goodreads

Good reference. Read full review

About the author (2010)

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

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