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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes Review
Having read and purchased McGee's other titles I did not expect this one to be terribly different. That is to say that his books tend to be chock full of information without many pictures. I consider myself an experienced cook and baker, and still find this information very helpful when a question arises about why something happens in cooking the way that it does. If you are the type that prefers lots of pictures, even humor, then Alton Brown is probably your best go to source. Although McGee himself is not without humor - it was the famous scene from "Blazing Saddles" that sent him in this direction food science, but this book is pretty cut and dry. On the front jacket cover the chapters and their contents are listed nos. 1-24, breaking down the subject matter from 'Basic Kitchen Resources' to 'Nuts and Oil Seeds' and much more. I, however, prefer to judge a book by its index and this book has a decent one. Whoever handled the indexing for this title did a fairly thorough job, but missed the boat by not cross-referencing, which I personally think is critical in a book of this nature. Maybe that was a decision on the publisher's part rather than the indexer, but I feel like something's missing. All in all, this is an excellent reference. If you're like me and consider Hester Blumenthal's "In Search of Perfection" your idea of leisure reading then this book will be right up your alley. If not, use it strictly as a reference, because I don't think any decent cookbook collection should be without McGee's books!Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes Overview
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