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Kitchen Science: A Compendium of Essential Information for Every Cook
Kitchen Science A Compendium of Essential Information for Every Cook
Author: Howard Hillman
This cooking handbook answers questions about cooking utensils, equipment, and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods, from why heirloom fruits and vegetables taste better than supermarket varieties to how weather affects outdoor grilling times and why dry rubs give more flavor to meat than mar...  more »
ISBN-13: 9780890431399
ISBN-10: 0890431396
Publication Date: 1986
Pages: 263
Edition: Consumers Union ed
Rating:
  • Currently 5/5 Stars.
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5 stars, based on 3 ratings
Publisher: Consumers Union
Book Type: Paperback
Members Wishing: 0
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 reviewed Kitchen Science: A Compendium of Essential Information for Every Cook on + 9 more book reviews
Everything you would ever want to know about how things are working in your kitchen and in your food. This book is also helpful in answering questions such as "What foods are okay to freeze?" This is really interesting reading for anyone interested in both science and cooking.


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