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Harold McGee
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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes Copertina flessibile – 14 novembre 2012

Edizione Inglese di Harold McGee (Autore)
4,5 4,5 su 5 stelle 216 voti
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The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking

Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same  authoritative advice for food lovers everywhere in Keys to Good Cooking. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types—translating the modern science of cooking into immediately useful information. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
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  1. Lunghezza stampa
    552 pagine
  2. Lingua
    Inglese
  3. Editore
    Penguin Group USA
  4. Data di pubblicazione
    14 novembre 2012
  5. Dimensioni
    18.72 x 3.02 x 23.06 cm
  6. ISBN-10
    0143122312
  7. ISBN-13
    978-0143122319
  8. Visualizza tutti i dettagli
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Descrizione prodotto

L'autore

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 annuallist of the world’s most influential people. He lives in San Francisco.

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

Dettagli prodotto

  • Editore ‏ : ‎ Penguin Group USA; Reprint edizione (14 novembre 2012)
  • Lingua ‏ : ‎ Inglese
  • Copertina flessibile ‏ : ‎ 552 pagine
  • ISBN-10 ‏ : ‎ 0143122312
  • ISBN-13 ‏ : ‎ 978-0143122319
  • Peso articolo ‏ : ‎ 748 g
  • Dimensioni ‏ : ‎ 18.72 x 3.02 x 23.06 cm
  • Recensioni dei clienti:
    4,5 4,5 su 5 stelle 216 voti

Informazioni sull'autore

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Harold McGee

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Recensioni clienti

4,5 su 5 stelle
4,5 su 5
216 valutazioni globali

Recensione migliore da Italia

G. Mudò
4,0 su 5 stelle keys to good cooking
Recensito in Italia il 1 marzo 2013
Acquisto verificato
Ottimo ed istruttivo. Aiuta ad accrescere il modo approcciare la preparazione dei cibi in cucina. Anche divertente per certi versi
Utile
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Le recensioni migliori da altri paesi

Traduci tutte le recensioni in Italiano
Amanda Clackson
5,0 su 5 stelle Excellent
Recensito in Canada il 29 settembre 2019
Acquisto verificato
Excellent product. Well packed, good quality. I bought used. The inside was impeccable, the outside was a bit dirty, but very minimally. Very happy with my purchase.
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Peter
5,0 su 5 stelle The clarity and elegance of real mastery
Recensito negli Stati Uniti il 17 marzo 2018
Acquisto verificato
Don't hesitate to buy this book if you like Harold McGee, or cooking science generally. Whatever unhappy reviews you see here have completely mistaken the nature of the project. This is a pellucid distillation of McGee's knowledge about cooking, where every word is made to tell. It's something few writers could ever have managed. The section on vinaigrettes explains several more aspects of how they work, why you make them as you do, and how they might be injured and repaired than J. Kenji López-Alt's equivalent section of The Food Lab does, in a tenth as many words.

So it's not rambling, discursive, anecdotal, or overlong, and the prose soars only a little, here and there, mainly at the chapter starts. But read with attention, it casts a delicious spell of clarity, and regularly achieves the goal of all true explanations: to make the familiar, strange. McGee has packed this beautifully designed book with thousands of little insights and pieces of advice that will make you cook better. It's a delight.

My only dissatisfaction with the hardcover is that I wish the dust jacket had been reproduced on the surface of the book itself, and that the surface was glossy, to make it feel more like the kitchen-based book it is than a standard nonfiction offering (and that it had a sewn, not a glued, binding, as so many cookbooks do, for durability). But none of Penguin Press's books have those features, and as regular hardcover books go, it is very pleasingly printed, with thick, luxurious paper.
47 persone l'hanno trovato utile
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PIA PROMINA DASGUPTA BARV
5,0 su 5 stelle Five Stars
Recensito in India il 8 luglio 2017
Acquisto verificato
superb
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C. W. Osborn
5,0 su 5 stelle Food Tech GCSE
Recensito nel Regno Unito il 22 ottobre 2014
Acquisto verificato
I am a retired professional chef/restaurant manage, and I found some interesting and useful information. My daughter who is studying GCSE Food Tech found it very useful.
Una persona l'ha trovato utile
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神田界隈
4,0 su 5 stelle 料理の科学を知るのは面白い
Recensito in Giappone il 3 settembre 2012
Acquisto verificato
最近、有名シェフが実践して話題になっている「分子レベルの料理」ほどではないものの、調理をするということの意味を科学的に整理しています。食材を調理しようとするとき、何となく100度以上に加熱しなければならないと思っていましたが、この本を読んでみると、それが間違いであることがわかります。人体に有害な細菌が死滅する温度以上で、食材の風味を損なわない（あるいは風味を望む方向に変化させる）温度に上げれば十分ということがわかると、料理の失敗が確実に減ります。
2 persone l'hanno trovato utile
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