Keys to Good Cooking is a kitchen guide, not a cookbook. Recipes we have in abundance, but they frequently contradict each other about the best ways to prepare foods, and many cookbooks contain erroneous information and advice. I designed Keys to Good Cooking as a concise and authoritative companion, to help home cooks navigate the ever-expanding universe of recipes and arrive at the promised land of a satisfying dish. The 550 pages distill our modern scientific understanding of cooking and translate it into immediately relevant information for the cook at work in the kitchen and in need of quick and reliable guidance.
I hope that 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.
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