Harold McGee Offers New “Keys To Good Cooking”

Cookbook Author To Host Book Signing In Pasadena

Posted by on Nov 9

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Food author Harold McGee is known for his scientific approach to cooking and is often hailed for bringing aspects of molecular gastronomy to the culinary arts long before molecular gastronomy was popularized. His work is praised by many celebrity chefs including Heston Blumenthal and Alton Brown. McGee is also a regular writer for The New York Times, and his column, "The Curious Cook," educates readers by debunking popular food myths.

Now, fans of McGee's can delve even further into the chasm of food chemistry, history, and technology with his latest cookbook, "Keys To Good Cooking: A Guide To Making the Best of Foods and Recipes."

The cookbook is an organized encyclopedia of tips, tricks, and recipes that would make any chef's head spin at first glance. However, as a resource guide, it delivers.

Twenty-four chapters (listed on the book's cover in logical fashion) span a wide range of categories that include Fruits, Vegetables, Fish and Shellfish, Eggs, and Chocolate. Many categories are paired with a "How To Store" section as well. For example, McGee's explanation on how to prep herbs with "fleshy" stems such as cilantro and parsley is simply to "cut off the lower stems, wash, roll in a moist paper towel, and refrigerate in a plastic bag."

McGee's cooking techniques and shortcuts are helpful for both beginners and seasoned cooks. To make the perfect soup or stew, he advises, "Choose recipes that include starch or flour, which help protect proteins from coagulating and creams from leaking fat. This reduces the risk of curdling."

And for McGee's faithful readers, plenty of debunked cooking myths can be found throughout the book as well. He instructs readers "not to bother" shocking green vegetables in water right after cooking to preserve their vibrant color, and not to spend extensive time washing them before cooking since proper cooking techniques get rid of any harmful microbes in question.

McGee's "Keys To Good Cooking," published by Penguin Press HC on October 28, 2010, is available at bookstores nationwide and online. Those in the Pasadena area interested in hearing the author's own perspective can join Harold McGee for a special lecture and book signing at Vroman's Bookstore on Wednesday, November 10 at 7 p.m.

Source:  LA Weekly

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