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How To Read A French Fry : And Other Stories of Intriguing Kitchen Science
by Parsons, Russ
- Used
- Hardcover
- first
- Condition
- Fine in Fine Dust Jacket
- ISBN 10
- 039596783X
- ISBN 13
- 9780395967836
- Seller
-
Menomonee Falls, Wisconsin, United States
Payment Methods Accepted
About This Item
Houghton Mifflin Company. Fine in Fine Dust Jacket. 2001. First Edition: First Printing. Hard Cover. 334 pages: 6.5 x 9.25 in.: 2: KB#016451: Bookjacket/dustjacket now protected by a New Brodart Mylar Cover. Dustjacket is complete. Boards and pages are clean, unmarked, bright, tightly bound and sharp cornered. Printing Number Line (10 9 8 7 6 5 4 3 2 1). Scarce, Out Of Print, Book. "Widely singled out for its unique approach and witty, readable prose, HOW TO READ A FRENCH FRY explores the fascinating science behind such ordinary cooking processes as mixing, frying, roasting, boiling, and baking. 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 one hundred new recipes and a host of little-known facts about food and the culinary arts." .
Synopsis
Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? "Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You'll learn why soaking beans can't offset their gaseous effects, why green vegetables shouldn't be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.
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Details
- Bookseller
- KEENER BOOKS (Member IOBA)
(US)
- Bookseller's Inventory #
- 016451
- Title
- How To Read A French Fry : And Other Stories of Intriguing Kitchen Science
- Author
- Parsons, Russ
- Format/Binding
- Hard Cover
- Book Condition
- Used - Fine in Fine Dust Jacket
- Edition
- First Edition: First Printing
- Binding
- Hardcover
- ISBN 10
- 039596783X
- ISBN 13
- 9780395967836
- Publisher
- Houghton Mifflin Company
- Place of Publication
- Boston
- Date Published
- 2001
- Keywords
- Cooking, Recipes
Terms of Sale
KEENER BOOKS (Member IOBA)
We Provide Low Cost Shipping for the First Book, then FREE SHIPPING for all Additional Books in the Same Order, Within The US (by US Post Office Media Mail). US Priority Mail is also available, at cost. We ship books all over the world by Airmail; email us for exact cost for chosen books if desired.
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About the Seller
KEENER BOOKS (Member IOBA)
Biblio member since 2005
Menomonee Falls, Wisconsin
About KEENER BOOKS (Member IOBA)
Keener Books (Member IOBA) (Keener Books & Collectibles, LLC) is an exclusively online bookdealer, located in Menomonee Falls, Wisconsin, near Milwaukee, Wisconsin on the southwest side of Lake Michigan.We specialize in books relating to food, fine dining and entertainment, although we also carry books in many other subjects, mostly non-fiction.All of the photos shown are actual pictures of our books. We do not use stock images. What you see is what you receive.
Glossary
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- Fine
- A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...
- Number Line
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- Brodart
- Generally used to refer to a clear plastic cover that is sometimes added to the dustjacket or outside covering of a book. The...
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
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- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
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