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The food editor of the Los Angeles Times explores the science underlying the art of cooking-discussing such cooking methods as frying, mixing, roasting, boiling, and baking-and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint. Additional Details
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BOOK TYPE : NF
BRAND : PARSONS, RUSS
DEWEY CLASSIFICATION : 641.5
LANGUAGE : ENGLISH
NUMBER OF PAGES : 320
PUBLISHER IMPRINT CODE : HOGNP
PUBLISHER NAME : HOUGHTON MIFFLIN HARCOURT
RETURNS ACCEPTED? : YES
SKU : 9780618379439
UPC : 9780618379439
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