THE NEW KITCHEN SCIENCE - A GUIDE TO KNOWING THE HOWS AND IN SOUTH AFRICA

This item is sold brand new. It is ordered on demand from our supplier and is usually dispatched within 7 - 11 working days 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. Features Summary 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... Author Howard Hillman Publisher Houghton Mifflin Release date 20030201 Pages 338 ISBN 0-544-31088-8 ISBN 13 978-0-544-31088-9