Growing up, we had encyclopedias. I’m not sure kids today would know what encyclopedias are – but we had the big set – from A to Z. I remember loving those books. I’d choose one out, open to any random page, and there was so much to be learned right there at my fingertips. These days, it seems like you go to the internet for any kind of information you need, but I have to say – I love having those tangible pages, right there for me to touch and read.
In comes Harold McGee’s newest book – Keys to Good Cooking – a Guide to Making the Best Foods and Recipes. This book is like that set of encyclopedias – but a kitchen version! And talk about a ton of information. Seriously – any kind of question you have in the kitchen -from how to cook a souffle to cooking with a pressure cooker to why your cake didn’t rise – all of the answers can be found in this book!!
There are several chapters of the book that will definitely come in handy right now, too – right as we come upon Thanksgiving and Christmas. Like how to obtain a crisp skin on your turkey and how to obtain moist breast and tender leg meats. (found on pg 258-259) Not cooking the turkey? This book will tell you that you should “bake fruit pies or tarts near the oven floor, or directly on a baking stone on the floor, to ensure rapid heating of the bottom crust.” (pg 407) So much information that I didn’t know!!
If you are someone that has lots of questions in the kitchen, or if you just like lots of knowledge, this is the book for you!! I know it’s going to become a regular reference in my kitchen!
Disclosure: I was sent a free copy of this book to review, but all opinions are mine and I received no compensation for writing this post.