The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
A revised and updated cooking handbook answers questions about cooking utensils, equipment, and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods, from why heirloom fruits and vegetables taste better than supermarket varieties to how weather affects outdoor grilling times and why dry rubs give more flavor to meat than marinades. Original.
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Fruits and Vegetables
Sauces and Thickeners
10Oils and Fats
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