Keys to Good Cooking
A guide to making the best of foods and recipes
(Sprache: Englisch)
Concise, accessible and authoritative guide to the best practices in home cooking from world-renowned foodwriter, Harold McGee.
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Produktinformationen zu „Keys to Good Cooking “
Concise, accessible and authoritative guide to the best practices in home cooking from world-renowned foodwriter, Harold McGee.
Klappentext zu „Keys to Good Cooking “
"A vital tool for anyone who loves food and cooking" Heston BlumenthalThere's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why.
Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance.
Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.
Autoren-Porträt von Harold McGee
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.
Bibliographische Angaben
- Autor: Harold McGee
- 2010, 2nd ed., 553 Seiten, Maße: 16,5 x 24,2 cm, Gebunden, Englisch
- Verlag: Hodder & Stoughton
- ISBN-10: 0340963204
- ISBN-13: 9780340963203
- Erscheinungsdatum: 11.11.2010
Sprache:
Englisch
Rezension zu „Keys to Good Cooking “
Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. -- Guardian It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" -- Delicious 'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' -- Vogue He has made the jump from mere author to timeless authority -- Observer
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