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039		9	_a201102181427 _bVLOAD _c200609010922 _dpushpa _c200410161520 _dpushpa _y200410161517 _zpushpa
082	0	4	_a641 _bHIL
100	1		_aHillman, Howard. _993433
245	1	4	_aThe new kitchen science : _ba guide to knowing the hows and whys for fun and success in the kitchen / _cHoward Hillman.
250			_aRevised and updated.
260			_aBoston, MA : _bHoughton Mifflin, _c2003.
300			_axv, 317 p. : _bill. ; _c21 cm.
505	0		_a1. 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.
520			_aIn 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.
650		0	_aCooking
920			_aTCHT: 640592, 641543, 641544, 641545
999			_c175197 _d175197