Keys To Good CookingRecipes make assumptions. My dad taught me that to assume makes an-uh, never mind. Cookbooks make assumptions that the people reading them actually know what they're doing. I do it all the time when I write my recipes. I presuppose that you all know your way around the kitchen fairly well and you know not to put a lid on your green vegetables when they're cooking and how to look for fudgy crumbs on you are toothpick when your testing your brownies. Where do beginners go to learn these things? And where do experienced cooks look for handy tips about the best ways to choose and use ingredients? I'm really excited about a new book that releases in October. It's called the Keys to Good Cooking by Harold McGee. I haven't read the whole book yet, but I've been lucky enough to browse through some of the general info and tips. It is wonderful. The book covers the gamut of foods, from soup to nuts. I love the idea of having one reliable book for good information and factoids that will help me improve as a shopper and cook. I'm planning to give a few out for wedding shower presents this spring. I'll be posting a full review of the book in November, as part of a book tour for TLC book tours. Until then, I'm reading up on advice on how to perfectly cook different cuts of meat, how to pick out fruits, and how to preserve the life of fresh herbs. You can preorder the book on Amazon right here. I used the book's advice just tonight when I was deciding when to take out my meatloaves. Thanks, Mr. McGee!
I'll be back with some fun ideas for Labor Day BBQs. See you soon.