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Original Essays | September 17, 2014

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    Love Me Back

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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

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.

Synopsis:

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.

Synopsis:

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

Product Details

ISBN:
9780618249633
Author:
Hillman, Howard
Publisher:
Mariner Books
Location:
Boston
Subject:
General
Subject:
Reference
Subject:
Cookery
Subject:
Courses & Dishes - General
Subject:
General Cooking
Subject:
Cooking and Food-Culinary Reference
Copyright:
Edition Description:
Trade Paper
Series Volume:
31
Publication Date:
February 2003
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
336
Dimensions:
8.01x5.55x.76 in. .85 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » General

The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen New Trade Paper
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$10.00 In Stock
Product details 336 pages Mariner Books - English 9780618249633 Reviews:
"Synopsis" by ,
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.
"Synopsis" by , Includes bibliographical references (p. 293-296) and index.
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