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

Language EnglishEnglish
Book Paperback
Book The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen Howard Hillman
Libristo code: 11444174
Publishers Mariner Books, January 2003
Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than... Full description
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Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.

About the book

Full name The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
Author Howard Hillman
Language English
Binding Book - Paperback
Date of issue 2003
Number of pages 336
EAN 9780618249633
ISBN 061824963X
Libristo code 11444174
Publishers Mariner Books
Weight 431
Dimensions 216 x 140 x 20

Categories

Reference, Information & Interdisciplinary subjects > Encyclopaedias & reference works > Reference works
Lifestyle, Hobbies & Leisure > Cookery / food & drink etc
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