Skip to content

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

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

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
Stock Photo: Cover May Be Different

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

by Parsons, Russ

  • New
Condition
New
ISBN 10
0618379436
ISBN 13
9780618379439
Seller
Seller rating:
This seller has earned a 2 of 5 Stars rating from Biblio customers.
LONG BEACH, California, United States
Item Price
$15.20
Or just $13.68 with a
Bibliophiles Club Membership
$3.99 Shipping to USA
Standard delivery: 5 to 10 days

More Shipping Options

Payment Methods Accepted

  • Visa
  • Mastercard
  • American Express
  • Discover
  • PayPal

About This Item

New. Spend Less, Read More.

Synopsis

Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? "Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You'll learn why soaking beans can't offset their gaseous effects, why green vegetables shouldn't be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.

Reviews

(Log in or Create an Account first!)

You’re rating the book as a work, not the seller or the specific copy you purchased!

Details

Bookseller
REVOLVER MARKET LLC US (US)
Bookseller's Inventory #
59DV41000EIT_ns
Title
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
Author
Parsons, Russ
Book Condition
New
Quantity Available
1
Binding
Paperback
ISBN 10
0618379436
ISBN 13
9780618379439
Publisher
Houghton Mifflin
Place of Publication
Boston
This edition first published
September 8, 2003

Terms of Sale

REVOLVER MARKET LLC

30 days return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged. support@cyclebooks.com

About the Seller

REVOLVER MARKET LLC

Seller rating:
This seller has earned a 2 of 5 Stars rating from Biblio customers.
Biblio member since 2023
LONG BEACH, California

About REVOLVER MARKET LLC

We are selling books in low price, trying to help to earth by recyling the papers

This Book’s Categories

tracking-