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A revised and updated 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 supermark
Title: The New Kitchen Science
Author: Hillman, Howard
Publisher: Houghton Mifflin Harcourt
Publication Date: 2003/02/19
Number of Pages: 360
Binding Type: PAPERBACK
Library of Congress: 2002032713
BRAND : HILLMAN, HOWARD
SKU : 9780618249633
UPC : 9780618249633
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