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

Front Cover
Houghton Mifflin Harcourt, 2002 - Cooking - 317 pages
2 Reviews
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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Review: The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

User Review  - Chiazotam - Goodreads

...incredibly useful, helpful, and eye-opening! Read full review

Contents

Cooking Equipment
15
Cooking Methods
27
Meats
44
Seafood
78
Dairy Products
102
6Eggs
123
Fruits and Vegetables
134
Sauces and Thickeners
153
Baking
200
12 Beverages
218
Food Storage
234
14Health and Nutrition
249
15 Diets
265
16 Potpourri
275
Further Reading
293
Index
297

Seasonings
177
10Oils and Fats
188
About the Author
318
Copyright

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About the author (2002)

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.

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