TY  - BOOK
AU  - McGee,Harold
TI  - Keys to good cooking: a guide to making the best of foods and recipes 
SN  - 1594202680
AV  - TX651 .M269 2010
U1  - 641.5 22
PY  - 2010///
CY  - New York
PB  - The Penguin Press
KW  - Cooking
KW  - Food
N1  - 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
ER  -