Skip to content

The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success
Stock Photo: Cover May Be Different

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

Mariner Books. New. Special order direct from the distributor
New
NZ$36.37
NZ$24.79 Shipping to USA
Standard delivery: 6 to 12 days
More Shipping Options
Ships from Russell Books Ltd (British Columbia, Canada)

About Russell Books Ltd British Columbia, Canada

Biblio member since 2006
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

Family owned and operated since 1961. Located in Downtown Victoria selling new, used, and remainder titles in all categories. We also have an extensive selection of Journals, cards and calendars.

Terms of Sale: For further information - (250) 361-4447 (GST applied to all Canadian orders). Shipping prices are based on books weighing 2.2 LB, or 1 KG. Canadian and U.S. orders sent with Automated Package Tracking and delivery confirmation, where available. If your book order is heavy or over-sized, we may contact you regarding any extra shipping costs.

Browse books from Russell Books Ltd

Details

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