Making The Science Of Cooking More Accessible

With the astounding number of cookbooks being published each year, it's amazing how few of them really bother to explain why you're doing what you're doing when making a recipe. While having a grasp on food science is not the goal of most people when they go to bake a cake or make dinner, possessing a basic understanding of the chemical processes of cooking can actually make you a better cook. Nobody knows this better than the food scientist, New York Times columnist and author Harold McGee. His first book, On Food and Cooking, is considered a must have for all professional chefs. While this book is a bit technical and definitely a dry read, it is undeniably a fantastic reference for all things food related.

Well, for those who would like to know more about how cooking works, but don't have the patience to read all of the nitty gritty details, Mr. McGee has just released a more reader-friendly, accessible book called Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes.

This book is great when used along with your cookbooks and provides answers and information as you prepare recipes. The book's chapters cover everything from kitchen tools and food safety to soups, candy making and even some fascinating information on cooking food in water.

I'm the type to sit down and read this book from cover to cover because there is much to be gained from doing so, even for the most advanced cooks. But, I also know that I'll be returning to this reference over and over, just as I do McGee's other books and his NY Times column, because I know that having an understanding of the hows and whys of cooking, can only help me in the kitchen and can make me a much better cook.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found
            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
            Show more [+]
            • Online Courses