Keys to good cooking : a guide to making the best of foods and recipes / Harold McGee.
Material type:
TextPublisher: New York : The Penguin Press, 2010Description: xix, 553 pages ; 25 cmContent type: - text
- unmediated
- volume
- 1594202680
- 9781594202681
- 641.5 22
- TX651 .M269 2010
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5 MCG (Browse shelf(Opens below)) | 1 | Available | A503890B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.5 MCD Zarbo Zest / | 641.5 MCD The cook & the baker / | 641.5 MCG Basic but brilliant : brilliant food made easy / | 641.5 MCG Keys to good cooking : a guide to making the best of foods and recipes / | 641.5 MCG On food and cooking : the science and lore of the kitchen / | 641.5 MCK Cafe ́cafe ́ : a cookbook for the easy life / | 641.5 MCV The modern cook / |
Includes bibliographical references and index.
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,
Machine converted from AACR2 source record.
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