New Kitchen Science A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

ISBN-10: 061824963X
ISBN-13: 9780618249633
Edition: 2003
Authors: Howard Hillman
List price: $18.95 Buy it from $3.99
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Description: 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  More...

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Book details

List price: $18.95
Copyright year: 2003
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 2/19/2003
Binding: Paperback
Pages: 336
Size: 5.50" wide x 8.25" long x 1.00" tall
Weight: 0.682
Language: English

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.

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.

Preface
Mistakes Good Cooks Make--and How to Avoid Them
Cooking Equipment
Cooking Methods
Meats
Seafood
Dairy Products
Eggs
Fruits and Vegetables
Sauces and Thickeners
Seasonings
Oils and Fats
Baking
Beverages
Food Storage
Health and Nutrition
Diets
Potpourri
Further Reading
Index
About the Author

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