[PDF.39et] 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
Russ Parsons
[PDF.yr32] How to Read a French Fry: and Other Stories of Intriguing Kitchen Science
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| #994612 in Books | 2001-05-15 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 1.16 x6.42 x9.20l, | File type: PDF | 352 pages | Educational | Explains food chemistry||1 of 1 people found the following review helpful.| The Physics of Food made easy|By Arafael|I heard an interview with the author on an NPR station and knew I had to have this book. If you have ever wondered why one ingredient just clumps up in your sauce & another works to thicken it and a bunch of other cooking questions, get this book. The writing is fun to read, and the information is invaluable to anyone who'd like to know|From Publishers Weekly|In this unique book, Los Angeles Times food editor Parsons combines complex science (rendered accessible to lay readers), workable cooking techniques, and excellent recipes. Each chapter addresses a specific culinary-scientific process (e.
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 d...
You can specify the type of files you want, for your device.How to Read a French Fry: and Other Stories of Intriguing Kitchen Science | Russ Parsons. Just read it with an open mind because none of us really know.
