The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic
On Food and Cooking
Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same  authoritative advice for food lovers everywhere in
Keys to Good Cooking
. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them,
is a welcome aid for cooks of all types—translating the modern science of cooking into immediately useful information. Taking home cooks from market to table—and teaching them the best way to select, prepare, and present an amazing array of food—
is an invaluable resource for anyone who prepares food and wants to do it well.