Chef and author Harold McGees The Keys to Good Cooking (Penguin, $35) explores the science behind food preparation, from choux to sabayon to perfectly grilled asparagus. An occasional contributor to The New York Times food section, McGee here deconstructs the reasons to avoid a too-hot barbecue, the logic behind a truffle grater, and how (and why) to make your own butter. He talks tools and techniques, too, with a clear, direct wit. McGee also offers a primer on identifying high-quality ingredients and page upon page of kitchen secrets (e.g., how to make bitter greens taste sweeter, how to preserve the colors of a variegated beet, and how to check a soufflé for doneness.) His book is pure textno glossy photos, no formal recipescrammed full of indispensable practical advice. Its not pretty food porn to pore over and shelve, but a tome to sit with and read, slowly, as if you were waiting for the roast to braise. (Also: SoDo Costco, 1 p.m. Sat. Nov. 20; and Third Place Books, 6:30 p.m. that same evening.) ADRIANA GRANT
Thu., Nov. 18, 7 p.m.; Sat., Nov. 20, 1 & 6:30 p.m., 2010
