The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman
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- ISBN 10 061824963X
- ISBN 13 9780618249633
- Published Nov 01 2002
- Format Paperback
- Language English
- Countries United States
- Publisher Houghton Mifflin
Publishers Text
In this revised and updated edition of the book that thousands of cooks have turned to for clear explanations of kitchen mysteries, Howard Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.Other cookbooks by this author
- The Art of Dining Out
- The Book of World Cuisines
- The Cook's Book
- The Diner's Guide to Wines
- Gourmet GD Beer
- The Gourmet Guide to Beer
- The Gourmet Guide to Beer
- Great Peasant Dishes of the World
- Great Peasant Dishes of the World
- Howard Hillman's Kitchen Secrets
- Kitchen science: A compendium of essential information for every cook
- Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
- Kitchen Science
- Kitchen Science: A Compendium of Essential Information for Every Cook
