Photo Credit: Karl Petzke 

Harold McGee

Friday, October 29, 7:00 p.m.

Keys to Good Cooking: A Guide to Making the Best Foods and Recipes  BUY NOW

From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. 

Harold McGee writes about the science of food and cooking. He's the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen, and writes a monthly column, "The Curious Cook," for The New York Times. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world's most influential people.

For a preview, check out these special Keys to Good Cooking videos.