Items related to How to Read a French Fry: And Other Stories of Intriguing...
Synopsis
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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About the Author
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.
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.
"About this title" may belong to another edition of this title.
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
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How to Read a French Fry : And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt Publishing Company, 2003
ISBN 10: 0618379436
ISBN 13: 9780618379439
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt, 2003
ISBN 10: 0618379436
ISBN 13: 9780618379439
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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Houghton Mifflin Harcourt, 2003
ISBN 10: 0618379436
ISBN 13: 9780618379439
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
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