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From Barnes & Noble
Harold McGee, the author of this book, is best known for his On Food and Cooking: The Science and Lore of the Kitchen, which Alton Brown called "the Rosetta stone of the culinary world." McGee approaches cooking with an especial interest in food chemistry, but as readers of his New York Times "The Curious Cook" column know, his supple prose is a pleasure to read. In fact, he has won Bon Appétit's coveted Food Writer of the Year. The approach to his latest book, however, is through its nakedly direct dust-jacket, which simply lists the chapter titles, from "Getting to Know Foods" and "Basic Kitchen Resources" to "Eggs," "Meats," "Fish and Shellfish," and beyond. The Keys to Good Cooking distills what experts know about food ingredients and preparation in easy-to-understand language. Now in trade paperback and NOOK Book.