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

by Harold McGee

Hardcover, 2010

Status

Call number

Sourcebook/Handbook -- MCG

Call number

Sourcebook/Handbook -- MCG

Tags

Reference--Sourcebook/Handbook

Publication

Penguin Press HC, The (2010), Hardcover, 576 pages

Description

A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient.

Physical description

576 p.; 9.2 inches

Similar in this library

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The Curious Cook: More Kitchen Science and Lore by Harold McGee
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Ad Hoc at Home by Thomas Keller
25 more
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-alt
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page
The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael Ruhlman
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold
Meat: A Kitchen Education by James Peterson
Bread Science : The Chemistry and Craft of Making Bread by Emily Buehler
What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Robert L. Wolke
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
Under Pressure: Cooking Sous Vide by Thomas Keller
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Marlene Parrish
Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition by Sharon Tyler Herbst
Modernist Cuisine at Home by Nathan Myhrvold
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by Cesar Vega
Momofuku by David Chang
Larousse Gastronomique by Larousse Gastronomique
One Big Table: 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs by Molly O'Neill
Chef's Secrets: Insider Techniques from Today's Culinary Masters by Francine Maroukian
Every Grain of Rice by Fuchsia Dunlop
The Oxford Companion to American Food and Drink (Oxford Companions) by Andrew F. Smith
The Oxford Companion to Food 2nd Ed by Alan Davidson

More

Amazon.comLibraryThing
Page: 0.1959 seconds