Cooking Techniques

What is the name of the cooking book Time magazine reviewed and stated it was a must have for all young chefs?

Time magazine book reviews in some issue reviewed a cooking book and raved that the book was a must have because it explained the science and the logic behind cooking techniques. I can’t remember the title or the chef. help? please!

“The Curious Cook” by Harold McGee

http://www.foodreference.com/html/thecuriouscook.html

” The Curious Cook: More Kitchen Science and Lore

by Harold McGee

The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a “minor masterpiece” by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer’s disease. Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library.”Some works are so original they defy classification. Such a book is Harold McGee’s The Curious Cook.” -Los Angeles Times “A thoroughly charming and extremely useful new book.”

Cutting techniques by Cooking.com

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