Price: $25.00 - $20.25
(as of Nov 14, 2024 10:21:03 UTC – Details)
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 one hundred new recipes and a host of little-known facts about food and the culinary arts.
Publisher ‏ : ‎ Houghton Mifflin Harcourt; First Edition (January 1, 2001)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 334 pages
ISBN-10 ‏ : ‎ 039596783X
ISBN-13 ‏ : ‎ 978-0395967836
Item Weight ‏ : ‎ 1.4 pounds
Dimensions ‏ : ‎ 6 x 1.25 x 9 inches
Customers say
Customers find the book readable and useful for kitchen curious and confident cooks. They appreciate the good recipes and interesting information. Readers also describe the writing as enjoyable, lucid, and fun.
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