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How to Read a French Fry, Russ Parsons, Acceptable Book

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Item number:270441520928
Item location:Grafton, WI, United States
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Item specifics - Nonfiction Books
Author: Russ ParsonsPublisher: Houghton Mifflin Harcourt
ISBN-10: 039596783XCategory: Cooking, Food & Wine
ISBN-13: 9780395967836 --
Format: Hardcover --
Publication Year: 2001Condition: Acceptable
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Synopsis
Chapter by chapter, Russ Parsons de-mystifies various cooking techniques, from deep frying to thickening sauces, covering not only the scientific principles involved but the right way to do things and--best of all--many intriguing recipes, including Sweet Potatoes with Bourbon and Lavender Fig Tart.

Size
Length:334 pages
Height:9.0 in.
Width:6.0 in.
Thickness:1.2 in.
Weight:22.4 oz.

Publisher's Note
Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion?
What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked?

"Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons.
In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You'll learn why soaking beans can't offset their gaseous effects, why green vegetables shouldn't be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, which piecrust is foolproof for a beginner.
Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.

Industry reviews
"Parsons's affable voice and intellectual clarity make his lessons a pleasure, and there are excellent recipes to illustrate them....This is not a book for dreamers, armchair travelers or transcendence seekers; it's for people who like to roll up their sleeves and cook a good meal."
New York Times Book Review - Thomas McNamee (06/03/2001)

"Parsons...knows how to extract tips that even the hurried reader and cook will appreciate knowing before going to the grocery store or starting a meal....The author's friendly voice sometimes takes on a teacherly tinge...but it is always engaging and to the point. What sets this book most clearly apart from others of its kind is the quality of its recipes, which show Parsons's own taste for a very of-the-moment style of cooking, one emphasizing freshness and the strong flavors of Italian and Mexican food especially."
Atlantic Unbound - Corby Kummer (07/18/2001)


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How to Read a French Fry

Product Category : Books
UPC : 046442967839
ISBN : 039596783X
Title : How to Read a French Fry
EAN : 9780395967836
Authors : Russ Parsons
Binding : Hardcover
Publisher : Houghton Mifflin
Publication Date : 2001-05-15
Pages : 320
List Price (MSRP) : 25.00
Height : 1.1600 inches
Width : 6.4200 inches
Length : 9.2000 inches
Weight : 1.3600 pounds
Keywords : Cooking, Food & Wine: General, Culinary Arts & Techniques, Food Science, General, Hardcover
Condition : Acceptable

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