11-22-2006, 05:47 AM
|
 | Registered User | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
| |
Quote:
Originally Posted by castironchef  Eugene:
My best advise to you is to set McGee aside and read some Shirley Corriher and Alton Brown. They write kitchen science geared towards a beginner / intermediate level. Both are very knowledgeable and entertaining and both contain valuable, practical information and ideas.
Then, when your kitchen experience and knowledge expands, go back and pour through McGee.
As Alton Brown is oft to say, "your patience will be rewarded." | Agreed.
Rgds Rooks |