Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone.
It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha"
'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee'
He has made the jump from mere author to timeless authority