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

Parsons, Russ

Softcover

ISBN 10: 0618379436 ISBN 13: 9780618379439

Verlag: Houghton Mifflin Harcourt, 2003

Inhaltsangabe

The food editor of the Los Angeles Times explores the science underlying the art of cooking--discussing such cooking methods as frying, mixing, roasting, boiling, and baking--and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.

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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: Houghton Mifflin Harcourt
• Erscheinungsdatum: 2003
• Sprache: Englisch
• ISBN 10: 0618379436
• ISBN 13: 9780618379439
• Einband: Tapa blanda
• Anzahl der Seiten: 320
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Yeepin GmbH; 492000000000; sunshine12232@outlook.com; ; Alleestr.11; Kaiserslautern; Rheinland-Pfalz; 67655; Deutschland