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The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen Paperback - 2003
by Hillman, Howard
- New
Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.
Description
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Details
- Title The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
- Author Hillman, Howard
- Binding Paperback
- Edition Rev Upd
- Condition New
- Pages 336
- Volumes 1
- Language ENG
- Publisher Mariner Books, New York
- Date 2003-02-19
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- Bookseller's Inventory # ING9780618249633
- ISBN 9780618249633 / 061824963X
- Weight 0.95 lbs (0.43 kg)
- Dimensions 5.5 x 8.5 x 0.8 in (13.97 x 21.59 x 2.03 cm)
- Library of Congress subjects Cookery
- Library of Congress Catalog Number 2002032713
- Dewey Decimal Code 641.5
Summary
In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
Media reviews
Citations
- Publishers Weekly, 03/04/2003, Page 0