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

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