Read Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee Free Online
Book Title: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes|
The author of the book: Harold McGee
ISBN 13: 9780340963203
Format files: PDF
The size of the: 9.39 MB
Edition: Hodder & Stoughton
Date of issue: October 1st 2010
Read full description of the books Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes: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) and of limited use. I think this could have been a lot more entertaining and useful if written less dryly. Not one I would want to add to my reference shelf.
Read information about the authorHarold 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.
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