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

Parsons, Russ

Brossura

ISBN 10: 0618379436 ISBN 13: 9780618379439

Casa editrice: Houghton Mifflin Harcourt, 2003

Riassunto

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.

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Informazioni sull?autore

RUSS PARSONS is the food and wine columnist of the Los Angeles Times. He is the author of the best-selling How to Read a French Fry, a winner of multiple James Beard Awards for his journalism, and the recipient of the IACP/Bert Greene Award for distinguished writing.

He lives in California, which produces more than half of the fruits and vegetables grown in this country. He has been writing about food and agriculture for more than twenty years.

Dettagli dell'edizione

• Editore: Houghton Mifflin Harcourt
• Data di pubblicazione: 2003
• Lingua: Inglese
• ISBN 10: 0618379436
• ISBN 13: 9780618379439
• Rilegatura: Copertina flessibile
• Numero di pagine: 320
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile