To say I can’t wait to read this book would be me making an understatement. You all know how I feel about food. And I love keys. So, for someone to give me the keys to good cooking, well, it’s like Christmas!
Want some teasers? An appetizer, if you will? I know I do! Here are a few tastes, just to wet your palate. Yes, I am having fun with the puns. 🙂
Did you know:
Cooking can be one of the most satisfying things we do in life. It’s a chance to make things with our own hands, nourish and give pleasure to people we care about, and choose exactly what we eat and make part of ourselves. It’s also a way to explore and taste ingredients and ancient traditions from all over the world in our own homes. This endlessly rewarding quality is what has kept me delving into cooking—and just cooking—for over thirty years. – from the Introduction
I totally agree.
Keys to Good Cooking is not a cookbook. Recipes we have in abundance, in print and on the Web, from across the globe and across the centuries, from professionals and celebrities, family and friends. Instead, this book is a guide to help you navigate through the ever-expanding universe of recipes and arrive at the promised land of a satisfying dish. – Introduction
Ooo I’m getting excited!
Tens of thousands of Americans are made ill by food every day, many of them thanks to unnecessary mistakes by cooks who don’t know any better. – Introduction
Many standard recipes guarantee that the meat will come out dry.
No matter what any meat recipe says, remember these three truths:
Searing meat does not seal in its juices, and moist cooking methods do not make meats moist. Juiciness depends almost entirely on how hot you cook the meat.
Meat overcooks quickly. Low heat cooks more slowly and evenly. – Introduction
This explains SO MUCH! Oh my goodness, I can’t wait to let Harold McGee teach me how to be a real cook. Oh, it’s going to be fantastic! Check back November 2nd, for my full review of what looks to be an AMAZING cookbook.