- Author
- Russ Parsons
- Publisher
- Houghton Mifflin Harcourt
- Language
- English
- Edition
- 1
- Year
- 2001
- Page
- 334
- ISBN
- 039596783X,0618379436,9780547346250,9780395967836
- File Type
- epub
- File Size
- 757.3 KiB
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.
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