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.

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            Culinary Arts (AS)
            • 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
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • 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
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
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            Culinary Arts Specialist
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Accredited
            • Flexible Scheduling
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            • Transferable Credits