So, yesterday was the official kick-off of the Keep Portland Weird festival here in Paris, which meant that I had a reading/screening in the...
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McGee follows up his monumental "On Food and Cooking" with a stellar kitchen reference that reads more like a handbook than a textbook. Perfect for figuring out how to create your own recipes or how to save a published recipe that's gone astray, this is an invaluable addition to the library of any passionate cook.
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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
Molly Newman, January 1, 2011
McGee follows up his monumental "On Food and Cooking" with a stellar kitchen reference that reads more like a handbook than a textbook. Perfect for figuring out how to create your own recipes or how to save a published recipe that's gone astray, this is an invaluable addition to the library of any passionate cook.(1 of 1 readers found this comment helpful)