SCIENCES

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

Penguin Group (USA). 2012. 576p. bibliog. index. ISBN 9780143122319. pap. $18; ebk. ISBN 9781101444665. COOKING
COPY ISBN
OrangeReviewStarMcGee's On Food and Cooking is an essential, easily browsed culinary reference. This new title—a compendium of practical knowledge on tools, cooking methods, science, food safety, and ingredients—makes explicit what many cookbooks do not. McGee explains things like why cooking times are variable, how to rescue broken mayonnaise, and when to replace your spices. Readers will develop a better understanding of food and a critical eye for evaluating recipes.
VERDICT Don't be deterred by the introductory focus or the lack of illustrations. This collection of essential information should be required reading for new cooks.

Be the first reader to comment.

Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.


RELATED 

ALREADY A SUBSCRIBER?

We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing

ALREADY A SUBSCRIBER?