Nonfiction | Cooking, Food & Wine

The New Kitchen Science : A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Howard Hillman

2020-04-20 14:03:16

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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... Read more
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. Less

Book Details

File size5.5x8.5x0.8inches
Print pages336
PublisherMariner Books
ISBN9780618249633
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Howard Hillman
Author
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