{"id":26929,"date":"2024-11-14T10:21:03","date_gmt":"2024-11-14T10:21:03","guid":{"rendered":"https:\/\/studentsclub.org\/homepage\/how-to-read-a-french-fry-and-other-stories-of-intriguing-kitchen-science\/"},"modified":"2024-11-14T10:21:03","modified_gmt":"2024-11-14T10:21:03","slug":"how-to-read-a-french-fry-and-other-stories-of-intriguing-kitchen-science","status":"publish","type":"post","link":"https:\/\/studentsclub.org\/homepage\/how-to-read-a-french-fry-and-other-stories-of-intriguing-kitchen-science\/","title":{"rendered":"How to Read a French Fry: And Other Stories of Intriguing Kitchen Science"},"content":{"rendered":"<p><br \/>\nPrice: <span style=\"color:#b12704\"><del>$25.00<\/del> - $20.25<\/span><br \/><i><small>(as of Nov 14, 2024 10:21:03 UTC &#8211; <span class=\"wp_automatic_amazon_disclaimer\" title=\"Product prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.\">Details<\/span>)<\/small><\/i><\/p>\n<p><a href=\"https:\/\/amazon.com\/dp\/039596783X?tag=musadiqhus0f2-20\"><img decoding=\"async\" src=\"https:\/\/valvepress.s3.amazonaws.com\/imgs\/buy_now.png\"><\/a><br \/>\n<br \/>\n  The food editor of the Los Angeles Times explores the science underlying the art of cooking&#8211;discussing such cooking methods as frying, mixing, roasting, boiling, and baking&#8211;and presents one hundred new recipes and a host of little-known facts about food and the culinary arts.    <\/p>\n<p> Publisher                                    \u200f                                        :                                    \u200e                                 Houghton Mifflin Harcourt; First Edition (January 1, 2001) <br \/> Language                                    \u200f                                        :                                    \u200e                                 English <br \/> Hardcover                                    \u200f                                        :                                    \u200e                                 334 pages <br \/> ISBN-10                                    \u200f                                        :                                    \u200e                                 039596783X <br \/> ISBN-13                                    \u200f                                        :                                    \u200e                                 978-0395967836 <br \/> Item Weight                                    \u200f                                        :                                    \u200e                                 1.4 pounds <br \/> Dimensions                                    \u200f                                        :                                    \u200e                                 6 x 1.25 x 9 inches <\/p>\n<div id=\"product-summary\" data-hook=\"cr-insights-widget-summary\" class=\"a-section a-spacing-none\">\n<div class=\"a-section a-spacing-small a-spacing-top-\">\n<h3 data-hook=\"cr-insights-heading-label\" class=\"a-size-base-plus a-color-base a-text-bold\">Customers say<\/h3>\n<\/div>\n<p class=\"a-spacing-small\"><span>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.<\/span><\/p>\n<p data-csa-c-item-id=\"ai_generated_text_banner\" data-csa-c-owner=\"CustomerReviews\" data-csa-c-slot-id=\"cr-product-insights-cards_ai-generated-text\" data-csa-c-type=\"uxElement\" data-hook=\"cr-insights-ai-generated-text\" class=\"a-size-small a-color-secondary\">AI-generated from the text of customer reviews<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p> The food editor of the Los Angeles Times explores the science underlying the art of cooking&#8211;discussing such cooking methods as frying, mixing, roasting, boiling, and baking&#8211;and presents one hundred new recipes and a host of little-known facts about food and the culinary arts. Publisher \u200f : \u200e Houghton Mifflin Harcourt; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","fifu_image_url":"https:\/\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg","fifu_image_alt":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[104],"tags":[],"class_list":{"0":"post-26929","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-science"},"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=815&resize=815,1200&ssl=1","uagb_featured_image_src":{"full":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=815&resize=815,1200&ssl=1",815,1200,true],"thumbnail":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=150&resize=150,150&ssl=1",150,150,true],"medium":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=300&resize=300,300&ssl=1",300,300,true],"medium_large":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=768&resize=768,0&ssl=1",768,0,true],"large":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=1024&resize=1024,1024&ssl=1",1024,1024,true],"1536x1536":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=1536&resize=1536,1536&ssl=1",1536,1536,true],"2048x2048":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=2048&resize=2048,2048&ssl=1",2048,2048,true],"td_0x420":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=0&resize=0,420&ssl=1",0,420,true],"td_80x60":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=80&resize=80,60&ssl=1",80,60,true],"td_150x0":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=150&resize=150,0&ssl=1",150,0,true],"td_218x150":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=218&resize=218,150&ssl=1",218,150,true],"td_300x0":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=300&resize=300,0&ssl=1",300,0,true],"td_324x400":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=324&resize=324,400&ssl=1",324,400,true],"td_485x360":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=485&resize=485,360&ssl=1",485,360,true],"td_696x0":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=696&resize=696,0&ssl=1",696,0,true],"td_1068x0":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=1068&resize=1068,0&ssl=1",1068,0,true],"td_1920x0":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=1920&resize=1920,0&ssl=1",1920,0,true],"woocommerce_thumbnail":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=300&resize=300,300&ssl=1",300,300,true],"woocommerce_single":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=600&resize=600,0&ssl=1",600,0,true],"woocommerce_gallery_thumbnail":["https:\/\/i1.wp.com\/m.media-amazon.com\/images\/I\/717+WEV00TL._SL1200_.jpg?w=100&resize=100,100&ssl=1",100,100,true]},"uagb_author_info":{"display_name":"Musadiq hussain","author_link":"https:\/\/studentsclub.org\/homepage\/author\/musadiqhussain1306gmail-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Price: (as of &#8211; Details) The food editor of the Los Angeles Times explores the science underlying the art of cooking&#8211;discussing such cooking methods as frying, mixing, roasting, boiling, and baking&#8211;and presents one hundred new recipes and a host of little-known facts about food and the culinary arts. Publisher \u200f : \u200e Houghton Mifflin Harcourt;&hellip;","_links":{"self":[{"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/posts\/26929"}],"collection":[{"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/comments?post=26929"}],"version-history":[{"count":0,"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/posts\/26929\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/media\/26930"}],"wp:attachment":[{"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/media?parent=26929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/categories?post=26929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/studentsclub.org\/homepage\/wp-json\/wp\/v2\/tags?post=26929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}