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

Parsons, Russ

Softcover

ISBN 10: 0618379436 ISBN 13: 9780618379439

Publisher: Houghton Mifflin Harcourt, 2003

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.

About this title

From the Back Cover

"If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you. The recipes not only tell you the what, but also the why. I learned a lot." –Ruth Reichl, editor of chief, Gourmet

"Russ Parsons not only unravels some of the intrigue of the kitchen but, in entertainment fashion, shows us why this understanding matters. The great recipes are a bonus and make How to Read a French Fry invaluable." –Mark Bittman, New York Times columnist and author of How to Cook Everything

"With passion and enthusiasm, Russ Parsons explains the science behind kitchen common sense, then illustrates it with recipes. His book makes me feel smarter and more in control. As if that's not enough, the recipes are some of the most appealing ever." –Deborah Madison, author of Vegetarian Cooking for Everyone

"Mouthwatering recipes, fascinating information and charming commentary." –Paula Wolfert, author of Mediterranean Grains and Greens

"Russ Parsons knows that the best cooking comes from a genuine understanding of basic techniques, and he illuminates them here with lively writing and smart recipes. This is an unlikely creation: a kitchen-science book that makes you hungry, and it's also a cookbook that teaches, from an authority on food and cooking." –Thomas Keller, chef and owner of the French Laundry and author of The French Laundry Cookbook

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.

About this edition

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2003
• ISBN 10: 0618379436
• ISBN 13: 9780618379439
• Binding: Paperback
• Language: English
• Number of pages: 334