Keys to Good Cooking - Book Review

As a Lifestyle blogger I am lucky enough to review new items occasionally, that might be of interest to those who love to entertain - it's a nice perk to the job ; )  I was recently sent the new book, Keys To Good Cooking by Harold McGee in order to look it over and share my thoughts. 

This is one of those books that is as equally beneficial to the novice cook as it is to the seasoned chef.  It's not a cookbook, but more of a reference guide with easy to follow categories, explanations, and tips.  When reading through it I couldn't help but think it would make a great wedding gift or house warming gift as it explains the difference between frying and sauteing, or poaching and braising. 

One of the most beneficial sections of the book are the chapters dedicated to baking and sweets, as these are areas of very precise measurements and steps.  Here's an excerpt from the candy-making section:

You control the proportions of sugar and water in a candy by boiling them together in a syrup to a specific temperature.  The highter the boiling point of a syrup, the firmer the candy it makes.  Boiling a sugar syrup evaporates water away and concentrates the sugar.  As the sugar concentration rises, the boiling point does too.  The author continues with the different levels of consistencies of candies such as caramel, taffy, and brittle.  

It covers just about anything you can think of that involves the science of cooking, from picking the best produce to cooking with gas versus electric heat. Overall a very comprehensive guide to keep on your kitchen shelf for when you need it.