How To Read A French Fry: And Other Stories Of Intriguing Kitchen Science
- Number of Pages: 334
- English (Unknown)
- English (Original Language)
- English (Published)
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Occasions food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you must always begin cooking beans in cold water, to why you must salt meat before sauté ing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations (" Frying has turn out to be synonymous with minimum-wage labor, yet hardly any person will try it at residence ") , intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up for the last moment) , and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake) , How to Read a French Fry consists of all the ingredients you ought to turn into a far far better cook.
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