Friday, November 12, 2010

Kitchen Tools for the Brain

Released this month, Harold McGee's (all serious cooks and chefs should check out his excellent two-day kitchen science course at the school) new book is a guide for every cook. Filled with basics such as the best way to wash and store berries, how to cook a juicy steak, or effectively treat a burn, Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes is another (next to McGee's On Food and Cooking) wonderful reference for the kitchen shelf. Organized in short, often bulleted sections, this is a practical and helpful go-to page-turner for those little nagging questions, like, Should I freeze this bread or leave it on the counter? We can guarantee you will find something brillantly useful between its covers. You can see what we mean, just watch below.


Ice Cream

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