How to Read a French Fry
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 one hundred new recipes and a host of little-known facts about food and the culinary arts.
Editora: Houghton Mifflin
ISBN: 039596783X
Número de páginas: 334
Acabamento:
HARDCOVER
Idioma: English
Local de Publicação: United States
Notícias