How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
Russ Parsons
334 pages, Paperback
ISBN: 0618379436
ISBN13:
Language: English
Publish: 1041408000000
CookbooksCookingFoodFood and DrinkFood ScienceFood WritingFoodieNonfictionReferenceScience
The food editor of the Los Angeles Times explores the science underlying the art of cooking–discussing such cooking methods as frying, mixing, roasting, boiling, and baking–and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.