The new kitchen science: a guide to knowing the hows and whys for fun and success in the kitchen
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Author Description
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.
Page Count:
317
Publication Date:
2003-01-01
Publisher:
Houghton Mifflin
ISBN-10:
061824963X