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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
de Parsons, Russ
- Usado
- Estado
- Used - Very Good
- ISBN 10
- 0618379436
- ISBN 13
- 9780618379439
- Librería
-
Dunfermline, Fife, United Kingdom
Formas de pago aceptadas
Sobre este artículo
Houghton Mifflin Harcourt Publishing Company. Used - Very Good. Ships from the UK. Used book that is in excellent condition. May show signs of wear or have minor defects.
Sinopsis
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.
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Detalles
- Librería
- Better World Books Ltd
(GB)
- Inventario del vendedor #
- 7985867-6
- Título
- How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
- Autor
- Parsons, Russ
- Estado del libro
- Used - Very Good
- Cantidad disponible
- 1
- Encuadernación
- Tapa blanda
- ISBN 10
- 0618379436
- ISBN 13
- 9780618379439
- Editorial
- Houghton Mifflin Harcourt Publishing Company
- Lugar de publicación
- Boston
- Primera fecha de publicación de esta edición
- September 8, 2003
Términos de venta
Better World Books Ltd
30 day return guarantee, with full refund including shipping cost for up to 30 days after delivery if an item arrives misdescribed or damaged. Please keep in mind that because we deal mostly in used books, any extra components, such as CDs or access codes, are usually not included. CDs: If the book does include a CD, it will be noted in the book's description ("With CD!"). Otherwise, there is no CD included, even if the term is used in the book's title. Access Codes: Unless the book is described as "New," please assume that the book does *not* have an access code.
Sobre el vendedor
Better World Books Ltd
Miembro de Biblio desde 2009
Dunfermline, Fife
Sobre Better World Books Ltd
Better World Books generates funding for literacy charities through the sales of second-hand books. Our current partner charities in the UK are READ International, the National Literacy Trust, Room to Read. (Registered Charities no. 1128534, no. 1116260 and no. 1125803 and the National Adult Literacy Agency. Much of our stock is ex-library due to our close relationships with UK libraries. We offer a service that helps them keep their unwanted books out of landfill. All ex-library books will be marked as such in their individual listings. 99% of orders are dispatched within 24 hours and we offer a 100% money back guarantee if you are not completely satisfied.
