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ia/greenhousetheolo0000rona.pdf

GREEN HOUSE THEOLOGY: BIBLICAL PERSPECTIVES ON CARING FOR CREATION Ronald Elsdon MONARCH PUBLICATIONS, Tunbridge Wells, 1992

英语 [en] · PDF · 11.0MB · 1992 · 📗 未知类型的图书 · 🚀/ia · Save

ia/therapeuticdrugm0000unse_q0z8.pdf

Therapeutic Drug Monitoring edited by B. Widdrop Edinburgh ; New York: Churchill Livingstone, Contemporary issues in clinical biochemistry -- 3, Contemporary issues in clinical biochemistry -- 3., Edinburgh, United Kingdom, 1985

Edited By B. Widdrop. Includes Bibliographies And Index.

英语 [en] · PDF · 21.2MB · 1985 · 📗 未知类型的图书 · 🚀/ia · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).azw3

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · AZW3 · 0.8MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).mobi

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · MOBI · 0.8MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).azw3

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · AZW3 · 0.8MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).mobi

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · MOBI · 0.8MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).epub

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · EPUB · 0.5MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

ia/sapbexsimplified0000khan.pdf

SAP(R) Bex Simplified: Business Explorer for End-Users Khan, Arshad iUniverse, Incorporated, January 4, 2006

SAP(R) BEx Business Explorer for End-Users covers both Excel and web-based reporting. The topics covered include an overview of data warehousing and the Business Warehouse (BW), how to launch reports (via the Analyzer, web or Portal), how to specify report selection criteria, anatomy of Excel and web reports, tools and techniques (Excel and web), working with the BEx Browser, navigation and analysis functions, and customizing query properties. The execution of various functions is demonstrated in a step-by-step manner, with liberal use of screenshots. 'The best and most realistic work on using Business Warehouse that I have ever read." Keenan Malinich, Strategic Projects Manager DaimlerChrysler 'If you are looking for a step-by-step guide with detailed screen shots and clear explanations - then this is it! I recommend this book for the libraries of all BW consultants and users." - Desh Kapoor, SAP Professionals Network (http://www.sapprofessionals.org) www.sapprofessionals.org "A comprehensive book on SAP Business Explorer (BEx). Novice and expert BW consultants will find step-by-step instructions on BEx how-to reporting very helpful anytime when a question like - how BEx does that? - comes to mind. A must read for BW consultants interested in learning BEx reporting." Naeem Hashmi, Chief Research Officer Information Frameworks (http://www.infoframeworks.com) www.infoframeworks.com

英语 [en] · PDF · 16.1MB · 2006 · 📗 未知类型的图书 · 🚀/ia · Save

ia/czesawsawkozesan0000kood.pdf

Czes·law Sawko : zes·laniec, milioner, filantrop Wincenty; Wrobel, Janusz Kolodziej Ł.P.B.P. GRaKO Spółka z o.o., Wyd. 1., Łódź, Chicago, Poland, 2002

177 p. : 24 cm Includes bibliographical references (p. 173-177) and index

波兰语 [pl] · PDF · 16.7MB · 2002 · 📗 未知类型的图书 · 🚀/ia · Save

nexusstc/SAPВ® BEx Simplified: Business Explorer for End-Users/5247b0b1435a3379fd58725d57c44858.pdf

SAPВ® BEx Simplified: Business Explorer for End-Users Arshad Khan iUniverse, Incorporated, 0, PS, 2006

SAPВ® BEx Simplified: Business Explorer for End-Users covers both Excel and web-based reporting. The topics covered include an overview of data warehousing and the Business Warehouse (BW), how to launch reports (via the Analyzer, web or Portal), how to specify report selection criteria, anatomy of Excel and web reports, tools and techniques (Excel and web), working with the BEx Browser, navigation and analysis functions, and customizing query properties. The execution of various functions is demonstrated in a step-by-step manner, with liberal use of screenshots. вЂњThe best and most realistic work on using Business Warehouse that I have ever read.вЂќ Keenan Malinich, Strategic Projects Manager DaimlerChrysler вЂњIf you are looking for a step-by-step guide with detailed screen shots and clear explanations - then this is it! I recommend this book for the libraries of all BW consultants and users.вЂќ

英语 [en] · PDF · 10.4MB · 2006 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

nexusstc/Die Revisionszulassung wegen Divergenz im arbeitsgerichtlichen Verfahren/9b974164d9a3eab37642d3dcd3ccd5c2.pdf

Die Revisionszulassung wegen Divergenz im arbeitsgerichtlichen Verfahren Jakobs, Annemarie Duncker & Humblot GmbH, Münsterische Beiträge zur Rechtswissenschaft, Münsterische Beiträge zur Rechtswissenschaft; 122, 1, 1999

<p>Die Autorin beschäftigt sich mit der Revisionszulassung im arbeitsgerichtlichen Verfahren wegen Divergenz und der Beschwerde zum Bundesarbeitsgericht wegen Nichtzulassung der Revision im Falle behaupteter Divergenz (§§ 72, 72 a ArbGG). Gegenwärtig stellt sich die Divergenzbeschwerde aus Partei- und Anwaltssicht als hochkomplizierter und wenig aussichtsreicher Rechtsbehelf dar. Die einschlägigen Beschlüsse des Bundesarbeitsgerichts erwecken indes durchweg den Eindruck, die Beschwerdeführer beherrschten nicht einmal das grundlegende Handwerkszeug.Zunächst wird untersucht, ob höchstrichterliche Rechtsprechung und Literatur verläßliche Kriterien für eine ordnungsgemäße und erfolgreiche Divergenzbeschwerde anbieten. Auf eine kurze historische Einführung folgt eine kritische Bestandsaufnahme der Anwendung der §§ 72, 72 a ArbGG 1979 und der Vorgängervorschrift (§ 72 ArbGG 1953). Annemarie Jakobs legt sodann die einzelnen Tatbestandsmerkmale unter Berücksichtigung des Revisionszwecks und der klassischen Methoden von Gesetzesauslegung und Rechtsanwendung neu aus. Ausgangspunkt der Überlegungen ist die Annahme, daß die Revision nicht nur dem allgemeinen Interesse an Rechtssicherheit und -fortbildung dient, sondern auch um der Parteien und der gerechten Einzelfallentscheidung willen zugelassen ist. Der Normwortlaut "Entscheidung in der Rechtsfrage" führt zur Abkehr von der gängigen Forderung nach dem Aufstellen eines "abstrakten Rechtssatzes". Eine trennscharfe Differenzierung von - die Zulassung begründendem - Aufstellen eines Rechtssatzes und - revisionsunbeachtlichem - Subsumtionsfehler erweist sich als unmöglich. An der "Entscheidung in einer Rechtsfrage" fehlt es nur, wenn eine Norm, die nicht auslegungsbedürftig ist und keiner Rechtsfortbildung bedarf, im Einzelfall unrichtig angewendet wurde sowie bei Äußerung eines obiter dictums. Als Korrektiv für die daraus folgende nachhaltige Erweiterung des Kreises divergenzbegründender Entscheidungen wird das Merkmal "Abweichung" herausgearbeitet. Mittels der vergleichend betrachteten Methoden des case law läßt sich nachweisen, daß jeweils nur "relevant gleichen" Fällen divergenzbegründende Kraft zukommt. Der hierzu nötige Ähnlichkeitsvergleich ist aus objektivierter Sicht vorzunehmen. Er schließt auch die bloße Möglichkeit der Divergenz ein und geht verstärkt auf den Sachverhalt zurück. Das Merkmal des "Beruhens" wird auf das angefochtene Urteil und dort auch auf die Doppelbegründung erstreckt.<br></p>

德语 [de] · PDF · 21.8MB · 1999 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc · Save

nexusstc/Ferri’s Practical Guide: Fast Facts for Patient Care/c2fb6aba775d2df9dd9dc86a32765507.pdf

Ferri’s Practical Guide: Fast Facts for Patient Care E-Book: Fast Facts for Patient Care (Expert Consult - Online and Print) Fred F. Ferri Elsevier Mosby, Practical Guide, 9th Edition, 2014

For nearly 25 years Ferri's concise pocket-sized resource has served as the go-to reference for practical clinical information among students residents and other medical professionals. Formerly known as Practical Guide to the Care of the Medical Patient this volume continues to provide a fast effective and efficient way to identify the important clinical laboratory and diagnostic imaging information you need to get through your internal medicine clerkship or residency. "...informative and detailed ...useful for those planning an elective or clinical work in the USA...". Reviewed by: Jacob F de Wolff on behalf of British Journal of Hospital Medicine Date: October 2014 New to this edition Apply the latest knowledge and techniques with this updated and streamlined title, which still stays true to the Ferri name. Quickly find important information with content organized into three major sections: Section I, titled "Surviving the Wards," contains information on charting, laboratory evaluation and formulary; Section II provides the differential diagnosis of common signs and symptoms likely to be encountered in the acute care setting; Section III has been completely revised and subdivided into 11 specialty specific diseases and disorders. Carry just the sections you need, add personalized materials, and keep everything together and safe with an improved ring binder and design. Access the full text and procedural videos online at Expert Consult. Key Features Benefit from the expert guidance of Dr. Fred Ferri, a leading teacher, clinician, and author. Confidently manage patients with the latest clinical information, drug therapies, and lab tests. Review "This is a pocket-sized reference book of information that residents would need to have readily at their fingertips."-Vincent F Carr, DO, MSA, FACC, FACP(Uniformed Services University of the Health Sciences) Doody Review: 89/100 "For UK medical students and doctors, this handbook is informative and detailed but does often not reflect national guidance and established practice. It is therefore mainly useful for those planning an elective or clinical work in the USA or countries with a similar approach to health care". Reviewed by: Jacob F de Wolff, Northwick Park Hospital, Middlesex on behalf of British Journal of Hospital Medicine Date: October 2014

英语 [en] · PDF · 41.4MB · 2014 · 📘 非小说类图书 · 🚀/lgli/lgrs/nexusstc/zlib · Save

ia/marriedman0000alli_r9n5.pdf

Alliott, Catherine Catherine Alliott, Caroline Doughty Headline Book Publishing, London, UK, 2002 ; this edition 2003

Still trying to get over her husband's death whilst living on a reduced income in London, single mum Lucy Fellowes grabs the opportunity to move out to the country. It will be great for her son and maybe there'll be an easy way back into the dating game.

英语 [en] · PDF · 20.8MB · 2003 · 📗 未知类型的图书 · 🚀/ia · Save

lgli/Harold McGee [McGee, Harold] - Keys to Good Cooking (2010, Penguin Group USA, Inc.).lit

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee [McGee, Harold] Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · LIT · 0.5MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).mobi

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · MOBI · 0.7MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).mobi

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · MOBI · 0.8MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee [McGee, Harold] - Keys to Good Cooking (2010, Penguin Group USA, Inc.).lit

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee [McGee, Harold] Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · LIT · 0.5MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee [McGee, Harold] - Keys to Good Cooking (2010, Penguin Group USA, Inc.).lit

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee [McGee, Harold] Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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lgli/Harold McGee [McGee, Harold] - Keys to Good Cooking (2010, Penguin Group USA, Inc.).lit

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee [McGee, Harold] Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).lit

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

英语 [en] · PDF · 2.6MB · 2010 · 📘 非小说类图书 · 🚀/lgli/zlib · Save

lgli/Harold McGee - Keys to Good Cooking (2010, Penguin Group USA, Inc.).mobi

Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes Harold McGee Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc., Penguin Random House LLC, New York, 2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Group USA, Inc.; Penguin Books, 2014;2010

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. 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. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Keys to Good Cooking : A Guide to Making the Best of Foods and Recipes McGee, Harold Penguin Press, Penguin Random House LLC, New York, 2010

Getting to know foods -- Basic kitchen resources : water, the pantry, and the refrigerator -- Kitchen tools -- Heat and heating appliances -- Cooking methods -- Cooking safely -- Fruits -- Vegetables and fresh herbs -- Milk and dairy products -- Eggs -- Meats -- Fish and shellfish -- Sauces, stocks, and soups -- Dry grains, pastas, noodles, and puddings -- Seed legumes : beans, peas, lentils, and soy products -- Nuts and oil seeds -- Breads -- Pastries and pieces -- Cakes, muffins, and cookies -- Griddle cakes, crepes, popovers, and frying batters -- Ice creams, ices, mousses, and jellies -- Chocolate and cocoa -- Sugars, syrups, and candies -- Coffee and tea -- Where to find more keys to good cooking,;A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient.

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