{"product_id":"keys-to-good-cooking-isbn-9780143122319","title":"Keys to Good Cooking","description":"The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic \u003ci\u003eOn Food and Cooking\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eHarold 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 \u003ci\u003eKeys to Good Cooking\u003c\/i\u003e. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, \u003ci\u003eKeys to Good Cooking\u003c\/i\u003e 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--\u003ci\u003eKeys to Good Cooking\u003c\/i\u003e is an invaluable resource for anyone who prepares food and wants to do it well.“Mr. McGee might have called this encyclopedic work \"The Kitchen Home Companion,\" since it offers indispensable information on how to make the most of any recipe—a user's manual that enables home cooks to achieve maximum results… the enjoyment it affords will be found on the table.” —\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “If you want to know virtually anything about the \"why\" of cooking, read Harold McGee. Along the way, he'll teach you the ‘how.’” — \u003ci\u003eSt. Louis Post-Dispatch\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “McGee’s writing is broad, yet detailed at the same time, scientific, but comprehensible.”— \u003ci\u003eChristian Science Monitor\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “A great addition to any cookbook library. It picks up where many cookbooks leave off. The ‘How's’ and ‘Why's’ of a dish's success - or failure - are often a mystery, but McGee sheds light on many of those mysteries to make us more informed in the kitchen and ultimately, better cooks.”— \u003ci\u003eSeattle Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “McGee will banish any romantic notions about cooking with his fast-draw expertise… With an eminently pragmatic approach  to cooking and a user-friendly précis of a lifetime’s devotion to the kitchen, this is an invaluable addition to food literature.”— \u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003cbr\u003e  Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classic \u003ci\u003eOn Food and Cooking: The Science and Lore of the Kitchen, \u003c\/i\u003eand writes a column, “The Curious Cook,” for \u003ci\u003eThe New York Times. \u003c\/i\u003eHe has been named food writer of the year by \u003ci\u003eBon Appétit \u003c\/i\u003emagazine and one of the \u003ci\u003eTime \u003c\/i\u003e100, an annual\u003ci\u003e \u003c\/i\u003elist of the world’s most influential people. He lives in San Francisco.","brand":"Penguin Books","offers":[{"title":"Default Title","offer_id":46303862489317,"sku":"NP9780143122319","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780143122319.jpg?v=1767730695","url":"https:\/\/k12savings.com\/es\/products\/keys-to-good-cooking-isbn-9780143122319","provider":"K12savings","version":"1.0","type":"link"}