Get baking and seasoning tips.
Harold McGee, a food columnist at The New York Times, has published his third informative book, Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010 Doubleday). As an authority on the chemistry of foods and cooking, McGee provides simple facts, tricks and advice, along with brief explanations that help cooks understand the "why" behind successful recipe. Not quite a cookbook, Keys to Good Cooking is, a book about how to cook well.
Here are four useful excerpts from the book: