Wednesday, February 9, 2011

I Interviewed Harold McGee

Earlier this year, I caught up with author Harold McGee to learn more about his new book, Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. Check out my book review below or here at Food Network Canada ...

Title: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Price: $42
Availability: Major bookstore retailers.

The Book

Have you ever been stumped by an ingredient you don't normally cook with, a kitchen gadget you've just received, or by some cooking jargon associated with a new recipe? Or maybe, if you're like me, you'd just like to be a better informed cook. Then my friends, Harold McGee's Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes is definitely the book for you.

Filled with simple statements of fact and advice about food and its preparation, this book provides insight into the science of cooking basics and empowers you to tackle any cooking challenges that you may encounter. The book covers everything that's related to cooking, from kitchen tools, food safety and cooking methods to preparing ingredients such as meats, vegetables, dairy products and more. It's a handy quick reference guide to aid and assist you in all your culinary adventures.

Each chapter thoroughly explains the subject at hand and explores every possible aspect of that subject in relation to good cooking practices. I was impressed by how detailed and user-friendly this book is. It would be a great addition to any kitchen library.

I recently met up with the acclaimed food writer and New York Times columnist to chat about his book - check out my interview below.

You may like it if...

* You enjoy detailed explanations about best cooking practices
* You want to learn more about the science of food and cooking
* You are a novice cook

You may not like it if...

* You're looking for recipes
* You like books with lots of pretty food pictures

No comments: