Search query: on cooking harold mcgee

Product: The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Description: In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience.
With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools they need to go from being a good cook to a great one.
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Product: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold Mcgee (2004-11-08)
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Product: Summary & Study Guide On Food and Cooking by Harold McGee
Description: On Food and Cooking Study Guide consists of approx. 37 pages of summaries and analysis on On Food and Cooking by Harold McGee.
This study guide includes the following sections: Plot Summary, Chapter Summaries & Analysis, Characters, Objects/Places, Themes, Style, Quotes, and Topics for Discussion.
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Product: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Description: 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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Product: On Food and Cooking - The Science and Lore of the Kitchen (With a Quote from Julia Child)
Description: Thick Trade Paperback with 684 pages, size: 6 1/4 x 9 1/4". 200 Illustrations, including starling photographs of food taken through an electron microscope. "A unique book on the science of cooking, examining questions like: Are copper bowls really better for preparing egg whites? Terribly important to understand the nature of fermentation and other invisible processes that go on in the kitchen." Julia Child - Harold McGee's delightful prose renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on conundrums that have confounded cooks for generations: Why can cream be whipped but not milk?, Does searing meat near a high flame seal in flavor?, How do you distinguish stale eggs from fresh ones? and much, much more. Generously spiced with historical and literary anecdotes, discusses all the major food categories, from meat and potatoes to sauce bearnaise and champagne.
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Product: On Food and Cooking (Chinese and English Edition)
Brand: Da Jia Chu Ban She
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Product: The Food Lab: Better Home Cooking Through Science
Brand: W. W. Norton & Company
W W NORTON CO
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Product: The Science of Cooking: Every Question Answered to Perfect Your Cooking
Brand: DK
Color: Grey
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Product: Modernist Cuisine: The Art and Science of Cooking
Brand: The Cooking Lab
Color: 3
The Cooking Lab
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Product: On Food and Cooking
Brand: Brand: Scribner
Used Book in Good Condition
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Product: On Food and Cooking: The Science and Lore of the Kitchen
Brand: Scribner
Scribner Book Company
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Product: Savouring the World
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Product: Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
Brand: Artisan
Artisan Publishers
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