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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchenby Howard Hillman
Synopses & Reviews
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.
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.
Includes bibliographical references (p. 293-296) and index.
About the Author
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.
Table of Contents
contents Preface ix Mistakes Good Cooks Make— and How to Avoid Them xi 1 Cooking Equipment 1 2 Cooking Methods 27 3 Meats 44 4 Seafood 78 5 Dairy Products 102 6 Eggs 123 7 Fruits and Vegetables 134 8 Sauces and Thickeners 153 9 Seasonings 177 10 Oils and Fats 188 11 Baking 200 12 Beverages 218 13 Food Storage 234 14 Health and Nutrition 249 15 Diets 265 16 Potpourri 275 Further Reading 293 Index 297 About the Author 318
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