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

Couverture
Penguin, 28 oct. 2010 - 576 pages
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.

From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice.

Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster.

A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.
 

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Table des matières

Title Page
BASIC KITCHEN RESOURCES
KITCHEN TOOLS
HEAT AND HEATING APPLIANCES
Chapter 5COOKING METHODS
COOKING SAFELY
VEGETABLES AND FRESH HERBS
MILK AND DAIRY PRODUCTS
Nuts are oilrich seeds that give us an important reference
NUTS AND OIL SEEDS
BREADS
PASTRIES AND PIES
CAKES MUFFINS AND COOKIES
Chapter 20GRIDDLE CAKES CREPES POPOVERS AND FRYING BATTERS
ICE CREAMS ICES MOUSSES AND JELLIES
Chocolate is one of the most mouthfillingly delicious

Chapter 10EGGS
MEATS
FISH AND SHELLFISH
SAUCES STOCKS AND SOUPS
DRY GRAINS PASTAS NOODLES AND PUDDINGS
Beans and their legumefamily relatives
SEED LEGUMES
CHOCOLATE AND COCOA
SUGARS SYRUPS AND CANDIES
Chapter 24COFFEE AND
WHERE TO FIND MORE KEYS TO GOOD COOKING
Acknowledgements INDEX ABOUT THE AUTHOR
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À propos de l'auteur (2010)

Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a column, “The Curious Cook,” for The New York Times. He has been named food writer of the year by Bon Appétit magazine and one of the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.

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