[MOBI] ↠ Free Read ☆ How to Read a French Fry: And Other Stories of Intriguing Kitchen Science : by Russ Parsons Ý #2020


  • Title: How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
  • Author: Russ Parsons
  • ISBN: 9780618379439
  • Page: 123
  • Format: Paperback

  • How to Read a French Fry: And Other Stories of Intriguing Kitchen Science By Russ Parsons In a book widely hailed for its entertaining prose and provocative research, the award winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before saut inIn a book widely hailed for its entertaining prose and provocative research, the award winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before saut ing it, to why it s a waste of time to cook a Vidalia onion Filled with sharp witted observations Frying has become synonymous with minimum wage labor, yet hardly anyone will try it at home , intriguing food trivia fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment , and recipes from Oven Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake , How to Read a French Fry contains all the ingredients you need to become a better cook.Book Details Format PaperbackPublication Date 9 8 2003Pages 334Reading Level Age 9 and Up
    Russ Parsons
    Russ Parsons Is a well-known author, some of his books are a fascination for readers like in the How to Read a French Fry: And Other Stories of Intriguing Kitchen Science book, this is one of the most wanted Russ Parsons author readers around the world.

    How to Read a French Fry: And Other Stories of Intriguing Kitchen Science By Russ Parsons

    Commentaires:

    Linda Abhors the New GR Design
    I loved this I consider myself as do others, from comments a pretty decent cook, though I could work on presentation I m a decent baker, but pastry has always thwarted me to the point where I ve generally just thrown up my hands and bought frozen pie shells whenever I m required.I was intrigued by the title when I got it from Daedalus, and now that I ve read it, wish I d read it years ago, when I first got it.There are the things that I thought I knew, but didn t such as sweet Vidalia onions are [...]

    David Cooke
    My major disappointment with this book is that it is essentially a cookbook marketing itself as something else The chapter text, which is why I picked up the book in the first place, is really quite good It s a nice, readable version of some of what you would find in Harold McGee s quintessential book, On Food and Cooking The Science and Lore of the Kitchen Unfortunately, the text is far too short, and instead there is recipe after recipe building upon what you learned in the chapter, which is f [...]

    Catherine Beebe
    This is fascinating it s a nerd s cookbook That s a good thing I needed answers behind the instructions in recipes as to why I needed to dry off food before pan frying, or the wonderful magical egg If you love to cook and you loved the lab portion of chemistry class, read this.

    Katie
    I loved the information in this book so much that I started taking notes In the book the author explains what is actually happening when you cook food I started reading this book the day after I made fried green tomatoes for the first time, and it just so happened the the first section of the book was about the chemical process of deep frying So then I totally understood the purpose of every layer of coating of the fried green tomatoes and why they were the consistancy they were it was just real [...]

    Celina
    I finally managed to finish a book in the new year sort of I haven t tried any of the recipes I ve been too preoccupied with moving and settling in to a new city Not everything in this book was new to me I learned a lot about food science from my mother, who once majored in the subject But I learned a lot here about frying, the way starches react at the microscopic level when cooked, and the Maillard reaction I m tempted to go into a food science textbook for on gels and the emulsifying propert [...]

    Kathleen
    The scientific why of cooking This book is excellent I really believe it will make me a better cook because it explained why I failed at grilling zucchini, why my strawberry sauce turned into jelly, and how I keep going wrong with emulsions Understanding the underlying principles at work in kitchen chemistry is absolutely the best first step to becoming a better cook I ve already used it to make hard boiled eggs with perfectly yellow yolks I highly recommend this book to anyone who ever cooks A [...]

    Andrea James
    It would have been great if the recipes were infused with the stories and explanations The book starts each section with decent explanations of the whys and hows of food and then follows that with a bunch of recipes I would have been happy just to read the stories and explanations without the recipes which I found sadly rather uninspiring.I got this book second hand for not very much at all and it s really easy to read so it didn t take much time and therefore I actually think I got a good amou [...]

    Sarah Jane
    It was good for me to learn or review, as the case may be the information presented in this book to make myself a better cook I think most everyone can benefit from a little course of the basics, and the hows and whys of cooking For the most part, I skimmed through the meat chapter because it was grossing me out As soon as he started talking about muscle fibers and melting collagen, I was done I think I might be too squeamish to ever be a meat eater Oh well.

    Katina
    This was an excellent Half Price Books find It includes some very tasty looking recipes that put the kitchen science principles discussed in the chapters to practice I learned so much about onions and cell structure and I think I ll be able to put it to use in my cooking I thought the chapters on Meat and Heat and Fat, Flour and Fear were especially interesting This was a very practical book and I look forward to dropping its factoids in conversation.

    Tamer Nosshi
    Really enjoyed this book as an intro to Kitchen Science It really helped to understand where I have been issues in my cooking Its a very easy read, probably about 100 pages of actual material with the rest are recipes Will probably require a couple reads to truly grab every valuable kernel of information.

    Jessica
    This was a bit of a cookbook with scientific information thrown in than it was a science book with recipes thrown in I was hoping it to be the latter Lots of interesting information, and I am sure it will stay on my shelf to be referred to many many times.

    Charles
    If you enjoy watching Alton Brown on the Food Channel, you will love this book Cooking as a science things we do for best results explained and broken down into comprehensible instructions I guarantee this book will make you a better cook no matter your skill level.

    Rachel
    A really interesting look at why some foods do what they do Half cookbook and half easy to read science book It has a ton of recipes that I can t wait to try.

    Dominic Howarth
    I LUV food, which should be to no one s surprise The only thing I may love than food itself, is food science This book is full of it Awesome tips and interesting stories abound, plus delicious sounding recipes that range in a nice degree of difficulty The prose is drier than say, Alton Brown, who s comical and grounded style usurps Parson s writing, but the book is still very good Should be in many a kitchen.

    Gloria
    Really really like this book Easy to understand, easy to read And I really like the fact that he included recipes at the end of each section because there is NO WAY i am going to retain the scientific information without actually having to use the science so this book is actually one I am going to purchase, so I can dip in and out of it easily

    Kara
    This is a great little work horse of a book Of course, I want , but that s not really what it s intended to do It s whets the appetite, with enough science to keep it interesting, followed by illustrative recipes Great for any novice cook.

    Jen
    This book knocked my socks off SO FASCINATING I am not passionate about cooking I enjoy it, I do it daily for my family, sometimes I like to have fun making new things, but I am no chef and cooking is not my passion That said, this book was incredible From literally the first sentence, I was hooked Parsons takes a basic kitchen tasks or food types and, using the underlying science, tells how and WHY things in the kitchen work the way they do After every single chapter I wanted of that subject e [...]

    Stuart Woolf
    This book was given to me by a former mentor, a food engineer who also gave me Owen Fennema s Food Chemistry The books couldn t be different the latter is a dry, information dense textbook that will teach you everything you want and don t want to know about food, whereas this book is written by a journalist the food editor at the Los Angeles Times seeking to enchant readers, who presumably hate science, with selected fun facts about cooking.My attitude is, food writing is best left to scientist [...]

    Alejandro Jofre
    WHAT MADE ME READ IT Rec by San Ramon Library50th PAGE EVAL Yummy, Lots of good food, ideas about food and the reasoning behind foodPLOT A cooking Bible with Sciencia and great recipes that I will try soon NOTES I like the coments at the beginning of the recipes that puts them in a frame of mind I want to try 90% of them IT MADE ME DO Cook and test the hypotherisi, ideas, and shortcuts presentedIT MADE ME READ More cooking books

    Allison
    Book about food, and the science of cooking For example, why french fries have to be fried at a certain temperature to have that yummy crispy outside, and warm, not soggy inside I thought that some of the topics were very interesting, but that some were not explained enough and others seemed to repeat the same thing over and over again The book did include some recipes so you could try out the foods they were talking about.

    Katie H
    An awesome book This was the first science based food book I have ever read, and I absolutely loved it The book was a good balance of technical details and general cooking tips It made me feel like I could go into the kitchen and whip up great food, even if I don t have the perfect recipe I ll definitely be looking for books like this

    Brian
    Actual stories are too few Need moar science and intrigue, less recipes The recipes do look decent, but none of them are, like, beggin to be cooked Bummed, because the interview with this fella that I heard made me think this book was gonna become indispensable I did learn from it, but not very much.

    SunnyD
    good for the boy he s done a lot of cooking lately is interested in it, and the way this book laid out info is perfect for him with his left brain thinking i thougt it was kind of interesting too the boy seems to be enjoying it i ll have to take a peek.

    Violinknitter
    I loved the cooking information in this book, and find I am confident in the kitchen as a result The book was thorough and written in an engaging voice For me, the one drawback to this book was that the recipes tended to be on the gourmet side, and included few recipes that I would include in my day to day cooking.

    Theresa
    This was probably of a 3.5 stars It was fun reading and presented a lot of aha moments I feel like it is a reference book that I could go back to again I already used a technique in the book to prepare some vegetables and it worked quite well Anyone who likes to cook will enjoy this book.

    Robert Hudder
    A decent science based cookery book Not as scientific as What Einstein told his chef or Harold McGee but definitely accessible with recipes A real good start for someone wanting to get into the science bits.

    Elizabeth
    if you had to only have one cook book this maybe be it I know there are other wonderful cook books out there, but the size and usefulness of this book, just can t compare I have taking this cook book on countless trips.

    Christy
    Interesting to know some kitchen science, and it made me think of questions about why things work the way they do with food But the guy who wrote it seems a bit of a food snob, and that rubbed me the wrong way.The recipes I ve tried from the book so far are great

    Lou
    OK, I am a total food science geek so I love stuff like this you may not I find they really help me to eb able to compose dishes and meals on the fly with less reliance on recipes although there are a number of them in the book.

    Justine
    Some of the recipes look great but I would have liked kitchen science There were also some random recommendations I disagree with like the necessity of taking the skin off of fish before serving.

    • [MOBI] ↠ Free Read ☆ How to Read a French Fry: And Other Stories of Intriguing Kitchen Science : by Russ Parsons Ý
      123 Russ Parsons
    • thumbnail Title: [MOBI] ↠ Free Read ☆ How to Read a French Fry: And Other Stories of Intriguing Kitchen Science : by Russ Parsons Ý
      Posted by:Russ Parsons
      Published :2020-04-15T04:54:57+00:00