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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science Paperback - 2003
by Parsons, Russ
- Used
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
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Details
- Title How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
- Author Parsons, Russ
- Binding Paperback
- Edition Illustrated.
- Condition Used - Very Good
- Pages 320
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin Harcourt Publishing Company, Boston
- Date September 8, 2003
- Illustrated Yes
- Bookseller's Inventory # 7985867-6
- ISBN 9780618379439 / 0618379436
- Weight 0.91 lbs (0.41 kg)
- Dimensions 9.08 x 6.12 x 0.87 in (23.06 x 15.54 x 2.21 cm)
- Ages 09 to 12 years
- Grade levels 4 - 7
- Dewey Decimal Code 641.5
Summary
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
First line
Everyone loves deep-fried foods, as a glance at any fastfood menu will prove.
