Reading through this book I thought - How come nobody's done this before? But the answer is obvious: Only Harold McGee could answer every cooking question you could possibly have. We'd all like to have Harold standing in the kitchen while we cook, but since that's impossible, this is the next best thing. Every serious cook will keep this book next to the stove - and every amateur cook should do the same. (Ruth Reichl, author of Garlic & Sapphires and Tender At The Bone)

Harold McGee is a passionate proponent of understanding how to achieve the best flavor and texture from food. Happily for us, he has the skill to share his vast technical knowledge in clear and simple terms. The invaluable information in this book will do wonders to improve the quality and enjoyment of all our cooking and baking. (Rose Levy Beranbaum, author of Rose's Heavenly Cakes)

Everyone who cooks needs this book. Keys to Good Cooking is a treasure trove of food information. Even after 50 years in the food business, I learned something new every few pages. Cookbooks tell you "how," and food-science books tell you "why," this book tells you both. (Shirley O. Corriher, Author of CookWise and BakeWise)

I think Harold McGee has singlehandedly contributed to modern cuisine like no other person has. We constantly look to him for guidance and information as we continue to grow as cooks and explore new techniques. In his new book "Keys to Good Cooking," he provides us with clear and definite answers to all our "Why?" questions, when in the past we were just told or taught to do things a certain way. Harold has given us a true understanding of the interaction foods have with one another — he is the most important authority on the subject. (Thomas Keller, The French Laundry and Per Se)

This book is a vital reference tool for all who love food and cooking—a book to read cover to cover, and then keep, dog-eared, on the kitchen counter.