How to Read a French Fry - And Other Stories of Intriguing Kitchen Science by Russ Parsons
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.
This paperback book is in very good condition with slight imperfections to the cover. Pages are in very good condition.
ISBN 10: 0618379436 / ISBN 13: 9780618379439
Publisher: Houghton Mifflin Harcourt
Publishing Date: 2003
