A review by theobacn
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee

Did not finish book.

I had high hopes for this because the NPR interview was pretty entertaining. In that segment, Harold McGee shared thoughts on the efficiency of gas vs. electric stoves, choice of cutting board material, how to make crispy fish, etc. But in my cursory review of the book, the first several chapters were truly boring and a flip through the middle meatier sections was not much better. Most of the tips were plain old common sense (not I've-been-cooking-for-years common sense, but truly common sense) and of limited use. I think this could have been a lot more entertaining and useful if written less dryly. Not one I would want to add to my reference shelf.