New Kitchen Science (Paperback) by Hillman, Howard

New Kitchen Science (Paperback) by Hillman, Howard
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Paperback; Published 2/19/2003; 336 Pages; ISBN 9780618249633

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In this revised and updated edition of the book that thousands of cooks have turned to for clear explanations of kitchen mysteries, Howard 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.
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