Tag: Molecular Gastronomy

Harold McGee on Good Food

I would say is that ‘On Food and Cooking’ is a book that’s meant to be read in an armchair, and maybe for half an hour at a time. But ‘Keys to Good Cooking’ is meant to be read in the kitchen, standing up and only a paragraph at a time to answer very specific questions as you’re cooking, or are getting prepared to cook.

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