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1 Beaverton Cooking and Food- Culinary Reference

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science

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How to Read a French Fry: And Other Stories of Intriguing Kitchen Science Cover

ISBN13: 9780618379439
ISBN10: 0618379436
Condition: Standard
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Synopses & Reviews

Publisher Comments:

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times 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 should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion.

Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.

Review:

"If you want to know why onions make you cry...or curious to find out why good cooks add old oil to new, this is the book for you. The recipes not only tell you the what, but also the why. I learned a lot." Ruth Reichl, editor in chief Gourmet magazine

Review:

"Parsons explains the science behind kitchen common sense, then illustrates it with recipes...[which] are some of the most appealing ever." Deborah Madison

Review:

"Parsons proves that the unexamined dish is far less rewarding than the meal we understand." Publishers Weekly

Book News Annotation:

Parsons, a food columnist with the Los Angeles Times, describes the science behind elemental cooking techniques such as baking, boiling, frying, and roasting. Each chapter concludes with a list of general cooking tips. Over 100 recipes are included. Annotation (c)2003 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

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. As he goes, the award-winning Los Angeles Times food journalist Russ Parsons slips in hundreds of cooking tips, provocative bits of trivia, and touches of humor that make his lucid explanations go down smoothly. The result is a book that "serves as an introduction to the high-level science" (Boston Globe) while "help ing home cooks hone their skills" (Bon Appetit). With more than 100 recipes, from Tuscan Potato Chips and Crispy-Skinned Salmon on Creamy Leeks to Chocolate Pots de Creme, this cookbook is "destined to be stained and dog-eared" (San Francisco Chronicle).

About the Author

RUSS PARSONS is the food and wine columnist of the Los Angeles Times. He is the author of the best-selling How to Read a French Fry, a winner of multiple James Beard Awards for his journalism, and the recipient of the IACP/Bert Greene Award for distinguished writing. He lives in California, which produces more than half of the fruits and vegetables grown in this country. He has been writing about food and agriculture for more than twenty years.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Lindsey, September 25, 2006 (view all comments by Lindsey)
Parsons presents a very fun look at food science and why it matters. The recipies are a great way to explore the applications, but do take up a sizeable amount of the book. Overall a fun read and great book to have on hand in the kitchen, but rather simplified when it comes to real science (which could be a good or bad thing, depending on what one is looking for).
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(5 of 8 readers found this comment helpful)

Product Details

ISBN:
9780618379439
Subtitle:
And Other Stories of Intriguing Kitchen Science
Author:
Parsons, Russ
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston
Subject:
Cookery
Subject:
Culinary Arts & Techniques
Subject:
Cooking
Subject:
Children's 9-12 - Cooking
Subject:
Science & Technology - Chemistry
Subject:
Cooking/Food
Subject:
Methods - General
Subject:
Science & Nature - Chemistry
Subject:
Cooking and Food-Cooking by Kids
Copyright:
Edition Description:
Trade Paper
Publication Date:
September 2003
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
320
Dimensions:
9 x 6 x 0.75 in 0.92 lb
Age Level:
09-12

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Related Subjects

Children's » Activities » Cooking
Children's » Nonfiction » Science and Nature » General
Children's » Science and Nature » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Kids » Cooking with Kids
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science Used Trade Paper
0 stars - 0 reviews
$4.50 In Stock
Product details 320 pages Houghton Mifflin Company - English 9780618379439 Reviews:
"Review" by , "If you want to know why onions make you cry...or curious to find out why good cooks add old oil to new, this is the book for you. The recipes not only tell you the what, but also the why. I learned a lot."
"Review" by , "Parsons explains the science behind kitchen common sense, then illustrates it with recipes...[which] are some of the most appealing ever."
"Review" by , "Parsons proves that the unexamined dish is far less rewarding than the meal we understand."
"Synopsis" by , 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. As he goes, the award-winning Los Angeles Times food journalist Russ Parsons slips in hundreds of cooking tips, provocative bits of trivia, and touches of humor that make his lucid explanations go down smoothly. The result is a book that "serves as an introduction to the high-level science" (Boston Globe) while "help ing home cooks hone their skills" (Bon Appetit). With more than 100 recipes, from Tuscan Potato Chips and Crispy-Skinned Salmon on Creamy Leeks to Chocolate Pots de Creme, this cookbook is "destined to be stained and dog-eared" (San Francisco Chronicle).
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