by Russ Parsons · Houghton Mifflin Harcourt · tapa blanda · ISBN 9780618379439
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«How to Read a French Fry» is Russ Parsons's culinary science essay, published by Houghton Mifflin Harcourt in paperback (334 pages).
Russ Parsons, food editor of the 'Los Angeles Times', explains the science behind everyday techniques such as frying, roasting, boiling, or mixing. He answers questions about why foods react to heat and offers practical advice, with more than a hundred recipes illustrating the principles explained.
Text in English. Published on September 8, 2003. Categories: science, home and cooking. ISBN: 9780618379439.
Aimed at amateur cooks and curious readers who want to understand the science behind cooking.
