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|a McGee, Harold
|e author.
|9 1018745
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|a Keys to good cooking :
|b a guide to making the best of foods and recipes /
|c Harold McGee.
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| 264 |
|
1 |
|a New York :
|b The Penguin Press,
|c 2010.
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| 300 |
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|a xix, 553 pages ;
|c 25 cm
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|a text
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|a Includes bibliographical references and index.
|
| 505 |
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|a Getting to know foods -- Basic kitchen resources : water, the pantry, and the refrigerator -- Kitchen tools -- Heat and heating appliances -- Cooking methods -- Cooking safely -- Fruits -- Vegetables and fresh herbs -- Milk and dairy products -- Eggs -- Meats -- Fish and shellfish -- Sauces, stocks, and soups -- Dry grains, pastas, noodles, and puddings -- Seed legumes : beans, peas, lentils, and soy products -- Nuts and oil seeds -- Breads -- Pastries and pies -- Cakes, muffins, and cookies -- Griddle cakes, crepes, popovers, and frying batters -- Ice creams, ices, mousses, and jellies -- Chocolate and cocoa -- Sugars, syrups, and candies -- Coffee and tea -- Where to find more keys to good cooking,
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