Keys to Good Cooking

A Guide to Making the Best of Foods and Recipes

Publisher: Appetite by Random House

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.



Good cooking starts with a good understanding of its raw materials, the foods we cook.
We’re all familiar with the foods that we regularly buy and eat, and the more we cook, the better we get to know them and the way they behave. But foods have...
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"I think Harold McGee has single-handedly contributed to modern cuisine like no other person has. We constantly look to him for guidance and information as we continue to grow as cooks and explore new techniques. In his new book, Keys to Good Cooking, he provides us with clear and definite answers to all our why questions, when in the past we were just told or taught to do things a certain way. Harold has given us a true understanding of the interaction foods have with one another--he is the most important authority on the subject."
—Thomas Keller, The French Laundry and Per Se