Bay Area author Harold McGee’s seminal “On Food and Cooking: The Science and Lore of the Kitchen” (Scribner) is beloved by home cooks and professional chefs alike.
Now, he’s come out with a new book that’s sure to be another classic: “Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes” (Penguin Press).
The new book is filled with useful information, based on scientific findings, that will no doubt make us all better cooks. For instance, did you know that you should reboil refrigerated meat or fish stocks every few days, as they are so perishable that they can spoil even in the fridge? Did you know that figs are so perishable that they can be spoiled inside without obvious external signs? Or that you should not use foil to wrap acidic foods or to cover steel or cast-iron pots as aluminum corrodes in contact with acid or non-aluminum metal containers?
You can meet McGee, when he’ll be signing copies of his book at various events around the Bay Area:
* Oct. 29 at 7 p.m. at Kepler’s in Menlo Park.
* Nov. 1 at 6:30 p.m. at the Sobrato Center for Non-Profits, 1400 Parkmoor Ave. in San Jose. The event, hosted by the Commonwealth Club of Silicon Valley, is $10 for members and $15 for non-members. For tickets, call (408) 847-7730 or click here.
* Nov. 2 at 6 p.m. at Omnivore Books in San Francisco.
* Nov. 3 at 7 p.m. at Bookshop Santa Cruz in Santa Cruz.
Join Amanda Hesser for a Food Writing Seminar
If that weren’t enticing enough, Chef Daniel Patterson of Coi in San Francisco, who also has written for the New York Times, will be joining the conversation and preparing a tasting plate of three dishes from Hesser’s new cookbook, “The Essential New York Times Cookbook” (W.W. Norton & Company).
Celia Sack of Omnivore Books will be moderating.