Harold McGee on The Keys to Good Cooking

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Hour 2

With Thanksgiving just a few days away, we’ll get some last minute cooking tips from food writer HAROLD MCGEE.  McGee is famous for investigating the chemical and physical reactions that occur when we cook.  He’s written a number of books on the science of food and cooking and also writes “The Curious Cook” column in The New York Times.  In his new book, Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, McGee covers all the kitchen fundamentals – the tools, the methods, and the ingredients – and he debunks some cooking myths as well.

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[audio: 112210_110630.mp3]

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