Kitchen science
Subtitle: a guide to knowing the hows and whys for fun and success in the kitchen
By: Howard Hillman ; coauthors, Lisa Loring, Kyle MacDonald ; illustrations by Jill Kampmier.
Contributors: Loring, Lisa.; MacDonald, Kyle.
Edition: Rev. ed.
Publisher: Houghton Mifflin Co.
Published: 1989
Place of publication: Boston
Language: eng
Number of pages: 322
Subjects: Cookery
Description: A question and answer format teaches the scientific reasons behind basic cooking principles.
Notes: Includes bibliographical references (p. 303-307).