Synopsis
Answers questions about cooking utensils and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods
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About the Author
Howard Hillman is the author of more than twenty-five books on food and wine. He has contributed articles to the New York Times, the Wall Street Journal, and Food & Wine as well as other distinguished publications.
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Kitchen science: A compendium of essential information for every cook
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Condition: Good. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact (including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include "From the library of" labels or limited small stickers. Book may have a remainder mark or be a price cutter. Seller Inventory # DU-05-06-07-0338
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Kitchen Science : A Compendium of Essential Information for Every Cook
Published by
Consumers Union of United States, Incorporated, 1986
ISBN 10: 0890431396
ISBN 13: 9780890431399
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Softcover
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Kitchen science: A compendium of essential information for every cook
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Kitchen science: A compendium of essential information for every cook
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Kitchen science: A compendium of essential information for every cook
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Kitchen science: A compendium of essential information for every cook
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Kitchen science: A compendium of essential information for every cook
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