num_pages: 334
description: The food editor of the Los Angeles Times explores the science underlying the art of cooking--discussing such cooking methods as frying, mixing, roasting, boiling, and baking--and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.
language: English
title: How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
titlecomplete: How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
genres: Food Science, Food and Drink, Science, Food Writing, Cookbooks, Reference, Food, Nonfiction, Cooking, Foodie
ratings_count: 511
publisher: Houghton Mifflin Harcourt