The New Kitchen Science

The New Kitchen Science

A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

Book - 2003
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Houghton
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.


Baker & Taylor
A revised and updated cooking handbook answers questions about cooking utensils, equipment, and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods, from why heirloom fruits and vegetables taste better than supermarket varieties to how weather affects outdoor grilling times and why dry rubs give more flavor to meat than marinades. Original.

Baker
& Taylor

Answers questions about cooking utensils and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods.

Publisher: Boston : Houghton Mifflin, 2003
ISBN: 9780618249633
061824963X
Branch Call Number: 641 Hillman 2003
Characteristics: xv, 317 pages : illustrations ; 21 cm

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