This book is, to be fair, written more for the average home cook, enthusiastic hobby chef and maybe newbie in the business.
The current book has wide margins, spacious line spacing and quite a large font size, not to mention the puke greenish-blue highlights.
Harold McGee's "Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes" (Penguin) is an essential kitchen staple.
For food info geeks, this a great resource on how and why things happen in the course of preparing food. It's written clearly and with a little bit a humor embedded here and there. Read morePublished 1 month ago by Henry Goldberg
Amazing book, for reference. For the professional cook to the beginner is a jewel of knowledge, thanks, Mr. MCGeePublished 1 month ago by N.Garc
I got this for my daughter who missed home ec in high school. It takes the mystery out of cooking.Published 1 month ago by carol a
Absolutely one of my favorite purchases. Harold McGee will absolutely pick up your cooking game if you read or even skim the book. You will do that, won't you poopie???? Read morePublished 1 month ago by Peter
Is the best cooking book that I know, this is the third I bought and I give to my friends, I will recommend to anybody that want to seriously learn how to cook.Published 4 months ago by ruben calle
Excellent! I've looked for a book like this for a long, long time.Published 4 months ago by Boyd U. Brenton
Too basic for anyone that has done even the simplest cooking.
We returned our book. It is like a book along the lines of food tips for dummies.