How to Read a French Fry: And Other Stories of Intriguing Kitchen Science

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.
ASIN: 0618379436
VSKU: PKV.0618379436.VG
Condition: Very Good
Author/Artist:Parsons, Russ
Binding: Paperback