Keys to Good Cooking: A Guide to Making the Best of Foods and RecipesPenguin, 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. |
Table des matières
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 | |
Autres éditions - Tout afficher
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes Harold McGee Aucun aperçu disponible - 2012 |
Expressions et termes fréquents
acid aroma avoid bacteria baking baking soda beans boiling bowl bread brown butter cakes candies cheese chocolate Choose coat cocoa coffee cold color contain cookies cooking cool corn syrup cornstarch crème fraîche crisp crust crystals curdling dishes dough dried egg whites evenly firm fish and shellfish flavor flour foam fondant foodborne illness foods freeze freezer fresh frozen fruits frying ganache gelatin gently gluten grains grill herbs ice cream ingredients juices keep kitchen leavening leftovers legumes liquid meat melt meringue microbes microwave microwave oven milk minimize minutes mixture moist moisture nuts oven overcooking pastry pieces plastic powder produce proteins quickly recipes refrigerator reheat rice roasting room temperature salt sauce sautéing seeds serving shellfish simmer skin soft soften solid starch steam stir Store sugar surface sweet syrup taste tender texture thermometer they’re thicken thin vegetables vinegar warm whisk wrap yolk