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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes Hardcover – October 28, 2010
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
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From Publishers Weekly
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"If you want to know virtually anything about the "why" of cooking, read Harold McGee. Along the way, he'll teach you the "how." — ST. LOUIS POST-DISPATCH
“McGee’s writing is broad, yet detailed at the same time, scientific, but comprehensible.”— CHRISTIAN SCIENCE MONITOR
“A great addition to any cookbook library. It picks up where many cookbooks leave off. The "How's" and "Why's" of a dish's success - or failure - are often a mystery, but McGee sheds light on many of those mysteries to make us more informed in the kitchen and ultimately, better cooks.” — SEATTLE WEEKLY
“McGee will banish any romantic notions about cooking with his fast-draw expertise… With an eminently pragmatic approach to cooking and a user-friendly précis of a lifetime’s devotion to the kitchen, this is an invaluable addition to food literature.”
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Top Customer Reviews
Few of his previous works would be suitable for the everyday cook. This one is. How many people would wade through his earlier erudite discussions of protein strings, just to get a practical morsel for the kitchen? Few indeed.
This is a book that distills Mr McGee's work into a single practical volume. It may be "the size of a brick", but so what? Nor do I find the typography and layout disconcerting. I think they are ideal: they send you to the essential points immediately.
I have sent this book to some of my friends who would never read even think to peruse Mr McGee's previous opuses. But I am sure they will at least leaf through this one.
The above could have been forgiven, if the book had a decent layout.Read more ›
if I could own just one book by McGee, it would still be the justly famous [[ASIN:0684843285 On Food and Cooking], which is a hard act to follow. nonetheless, I find the new volume a welcome addition and I refer to it frequently.
one warning about the Kindle edition, however: the publisher made the index flat text without hyperlinks, so you can see what's in the book, but you can't get there from here. this is *REALLY* irritating; perhaps later editions will correct this lunacy.
Most Recent Customer Reviews
Very good book, a lot of detail and a lot of good thoughts on food and cooking.
Very thorough and knowledgeable author. Read more
This is the most informative cooking book I have ever read. It is really interesting to know why food works and not merely what foods work.Published 4 months ago by Mark Lorbiecki
The second of Harold McGee's excellent resources on food preparation. This book is not as technical as his first, but very practical. Read morePublished 6 months ago by Dr. James F. Daiker
Encyclopedic and thorough. No recipes, pictures, just a lot of good explanations of food and cooking.Published 8 months ago by Marvin S. Reed