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The New Kitchen Science - by Howard Hillman (Paperback) - 1 of 1

The New Kitchen Science - by Howard Hillman (Paperback)

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About this item

Highlights

  • 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.
  • Author(s): Howard Hillman
  • 336 Pages
  • Cooking, Reference

Description



About the Book



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.



Book Synopsis



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.

Dimensions (Overall): 5.5 Inches (H) x 8.5 Inches (W) x .8 Inches (D)
Weight: .95 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 336
Genre: Cooking
Sub-Genre: Reference
Publisher: Harvest Publications
Format: Paperback
Author: Howard Hillman
Language: English
Street Date: February 19, 2003
TCIN: 76976062
UPC: 9780618249633
Item Number (DPCI): 247-08-0633
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 0.8 inches length x 8.5 inches width x 5.5 inches height
Estimated ship weight: 0.95 pounds
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