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Keys To Good Cooking, Harold Mcgee



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Автор: Harold Mcgee
Название:  Keys To Good Cooking
Перевод названия: Гарольд Макги: Ключ к хорошей готовке
ISBN: 9780340963203
Издательство: Hodder
Классификация:
ISBN-10: 0340963204
Обложка/Формат: Hardback
Страницы: 576
Вес: 1.09 кг.
Дата издания: 11.11.2010
Язык: English
Иллюстрации: N/a
Размер: 240 x 153 x 38
Читательская аудитория: General (us: trade)
Подзаголовок: A guide to making the best of foods and recipes
Рейтинг:
Поставляется из: Англии



Mcgee on food and cooking

Автор: Mcgee, Harold
Название: Mcgee on food and cooking
ISBN: 0340831499 ISBN-13(EAN): 9780340831496
Издательство: Hodder
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Цена: 6547 р.
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Описание: Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you`re supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

The Keys to Good Cooking

Автор: McGee, Harold
Название: The Keys to Good Cooking
ISBN: 1594202680 ISBN-13(EAN): 9781594202681
Издательство: Random House (USA)
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Цена: 3590 р.
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Описание: The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking.

From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice.

Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster.

A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.


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