How to read a french fry: and other stories of intriguing kitchen science
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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 one hundred new recipes and a host of little-known facts about food and the culinary arts.
LF/510130/R
Data sheet
- Name of the Author
- Parsons
Russ - Language
- English
- ISBN
- 9780618379439
- Release date
- 2003
