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

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.

Binding Type: Hardcover
Publisher: Houghton Mifflin
Published: 02/01/2003
ISBN: 9780544310889
Pages: 338
Weight: 1.27lbs
Size: 8.50h x 5.50w x 0.88d