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

Informationen zum Autor 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. Klappentext 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.

A propos de l'auteur

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.

Résumé

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.

Détails du produit

• Auteurs: Howard Hillman
• Edition: Houghton Mifflin
• Langues: Anglais
• Format d'édition: Livre de poche
• Sortie: 19.02.2003
• EAN: 9780618249633
• ISBN: 978-0-618-24963-3
• Pages: 360
• Dimensions: 140 mm x 210 mm x 25 mm
• Catégories: Livres de conseils > Cuisine & boissons > Livres de cuisine généraux; chemistry, History of Science, Reference works, Biology, life sciences, Health and wholefood cookery, General cookery and recipes, SCIENCE: Life Sciences / General, SCIENCE: Chemistry / General, COOKING: Health & Healing / General, COOKING: Methods / General, COOKING: Reference, SCIENCE: History, COOKING: Courses & Dishes / General, SCIENCE: Applied Sciences, COOKING: Equipment & Utensils, Cookery / food and drink / food writing, HOUSE & HOME: Equipment, Appliances & Supplies