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

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

5 out of 5 (1 rating)


"A vital tool for anyone who loves food and cooking" Heston Blumenthal There'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.


  • Format: Hardback
  • Pages: 576 pages, N/A
  • Publisher: Hodder & Stoughton General Division
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9780340963203



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I make no bones about it, I regard McGee as a culinary demigod. For years I have been in awe of the scholarship that informs <i>On Food and Cooking</i>. His new publication is a distillation of that wisdom, applied to the practicalities of cooking just about anything (and that includes selecting and storage of produce). Of course I already know some of it, but not always the scientific explanations. And there's plenty that's new to me. This book will help you get the best out of a recipe, or improve one that doesn't quite work. Food for thought!

Also by Harold McGee