The New Kitchen Science by Howard Hillman
Estimated delivery 3-12 business days
Format Hardcover
Condition Brand New
Description 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.
Publisher Description
In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
Author Biography
Howard Hillman is the author of more than twenty-five books on food and wine. He has contributed articles to the New York Times, the Wall Street Journal, and Food & Wine as well as other distinguished publications.
Details ISBN 0544310888 ISBN-13 9780544310889 Title The New Kitchen Science Author Howard Hillman Format Hardcover Year 2003 Pages 336 Publisher Harvest Publications GE_Item_ID:119084692; About Us
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