MARC Record from harvard_bibliographic_metadata

LEADER: 01751cam a2200301 a 4500
001 012621686-X
005 20110826115322.0
008 100429s2010 nyu b 001 0 eng
010 $a 2010017303
020 $a9781594202681 :$c$35.00
020 $a1594202680
035 0 $aocn526057567
040 $aDLC$cDLC$dYDX$dBTCTA$dYDXCP$dIH9$dCDX$dABG$dZAG
050 00 $aTX651$b.M269 2010
082 00 $a641.5$222
100 1 $aMcGee, Harold.
245 10 $aKeys to good cooking :$ba guide to making the best of foods and recipes /$cHarold McGee.
260 $aNew York, N.Y. :$bPenguin Press,$c2010.
300 $axix, 553 p. ;$c25 cm.
504 $aIncludes bibliographical references (p. 525-528) and index.
505 0 $aGetting 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,
520 $aA 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.
650 0 $aCooking.
650 0 $aFood.
899 $a415_565869
988 $a20101123
049 $aSLRR
906 $0DLC