Descripción:
Houghton Mifflin Harcourt. Used - Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science Tapa dura - 2001
de Russ Parsons
Resumen
Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion?
What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked?
"Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You'll learn why soaking beans can't offset their gaseous effects, why green vegetables shouldn't be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, which piecrust is foolproof for a beginner.
Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.
What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked?
"Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You'll learn why soaking beans can't offset their gaseous effects, why green vegetables shouldn't be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, which piecrust is foolproof for a beginner.
Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.
Primera línea
Everyone loves deep-fried foods, as a glance at any fastfood menu will prove.
Detalles
- Título How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
- Autor Russ Parsons
- Encuadernación Tapa dura
- Edición First Edition
- Páginas 320
- Volúmenes 1
- Idioma ENG
- Editorial Houghton Mifflin, Boston
- Fecha de publicación May 15, 2001
- ISBN 9780395967836 / 039596783X
- Peso 1.36 libras (0.62 kg)
- Dimensiones 9.2 x 6.42 x 1.16 pulgadas (23.37 x 16.31 x 2.95 cm)
- Library of Congress subjects Cookery
- Número de catálogo de la Librería del Congreso de EEUU 00054685
- Dewey Decimal Code 641.5
Extracto
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
de Parsons, Russ
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt, 2001. hardcover. UsedLikeNew. 6x1x9. Like New Condition.Crisp pages. Clean cover and pages. Book shows no shelf wear. Not Satisfied? Contact us to get a refund.
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt, 2001-01-01. Hardcover. Good. 6x1x9.
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt, 2001-01-01. Hardcover. Good. 96x20x144.
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt Publishing Company. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt Publishing Company, 2001. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt Publishing Company, 2001. Hardcover. As New. Disclaimer:Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
de Russ Parsons
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Houghton Mifflin Harcourt Publishing Company, 2001. Hardcover. Very Good. Disclaimer:A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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How to Read a French Fry
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Houghton Mifflin Harcourt, 2001-05-15. Hardcover. Good.
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
de Parsons, Russ
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- ISBN 10 / ISBN 13
- 9780395967836 / 039596783x
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Houghton Mifflin Harcourt Publishing Company. Used - Good. Used book that is in clean, average condition without any missing pages.
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