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The new kitchen science : a guide to knowing the hows and whys for fun and success in the kitchen / Howard Hillman.

By: Publication details: Boston, MA : Houghton Mifflin, 2003.Edition: Revised and updatedDescription: xv, 317 p. : ill. ; 21 cmISBN:
  • 061824963X
Subject(s): DDC classification:
  • 641 HIL
Contents:
1. Cooking Equipment - 2. Cooking Methods - 3. Meats - 4. Seafood - 5. Dairy Products - 6. Eggs - 7. Fruits and Vegetables - 8. Sauces and Thickeners - 9. Seasonings - 10. Oils and Fats - 11. Baking - 12. Beverages - 13. Food Storage - 14. Health and Nutrition - 15. Diets - 16. Potpourri.
Summary: In this revised and updated edition of the book that thousands of cooks have turned to for clear explanations of kitchen mysteries, Howard Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 1, TierNo 3, BayNo 7

 641 HIL (Browse shelf(Opens below)) 1 Available TCIxx,30003,03,RA | SFSGx,94607,03,RA 5000034199

1. Cooking Equipment - 2. Cooking Methods - 3. Meats - 4. Seafood - 5. Dairy Products - 6. Eggs - 7. Fruits and Vegetables - 8. Sauces and Thickeners - 9. Seasonings - 10. Oils and Fats - 11. Baking - 12. Beverages - 13. Food Storage - 14. Health and Nutrition - 15. Diets - 16. Potpourri.

In this revised and updated edition of the book that thousands of cooks have turned to for clear explanations of kitchen mysteries, Howard Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.