How to Read a French Fry: And Other Stories of Intriguing Kitchen Science - Softcover

Parsons, Russ

Softcover

ISBN 10: 0618379436 ISBN 13: 9780618379439

Verlag: Rux Martin / Houghton Mifflin Harcourt, 2003

Inhaltsangabe

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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Über die Autorin bzw. den Autor

RUSS PARSONS is the food and wine columnist of the Los Angeles Times. He is the author of the best-selling How to Read a French Fry, a winner of multiple James Beard Awards for his journalism, and the recipient of the IACP/Bert Greene Award for distinguished writing.

He lives in California, which produces more than half of the fruits and vegetables grown in this country. He has been writing about food and agriculture for more than twenty years.

Details zur Ausgabe

• Verlag: Rux Martin / Houghton Mifflin Harcourt
• Erscheinungsdatum: 2003
• Sprache: Englisch
• ISBN 10: 0618379436
• ISBN 13: 9780618379439
• Einband: Taschenbuch
• Anzahl der Seiten: 320
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: eVatmaster Consulting GmbH; 497000000000; contact@evatmaster.com; ; Bettinastr. 30,60325; Frankfurt am Main; 60325; Deutschland