“McGee’s writing is broad, yet detailed at the same time, scientific, but comprehensible.”— CHRISTIAN SCIENCE MONITOR
“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.”
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 4 months ago by Henry Goldberg
Amazing book, for reference. For the professional cook to the beginner is a jewel of knowledge, thanks, Mr. MCGeePublished 4 months ago by Amazon Customer
I got this for my daughter who missed home ec in high school. It takes the mystery out of cooking.Published 4 months 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 4 months 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 7 months ago by ruben calle
Excellent! I've looked for a book like this for a long, long time.Published 8 months ago by Boyd U. Brenton