SCIENCES

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

by Harold McGee
Penguin Group (USA). 2012. 576p. bibliog. index. ISBN 9780143122319. pap. $18; ebk. ISBN 9781101444665. COOKING
COPY ISBN
OrangeReviewStarMcGee's On Food and Cooking is an essential, easily browsed culinary reference. This new title—a compendium of practical knowledge on tools, cooking methods, science, food safety, and ingredients—makes explicit what many cookbooks do not. McGee explains things like why cooking times are variable, how to rescue broken mayonnaise, and when to replace your spices. Readers will develop a better understanding of food and a critical eye for evaluating recipes.
VERDICT Don't be deterred by the introductory focus or the lack of illustrations. This collection of essential information should be required reading for new cooks.
Reviewed by Lisa Campbell , Feb 15, 2013
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