skip to content
How to read a french fry : and other stories of intriguing kitchen science Preview this item
ClosePreview this item
Checking...

How to read a french fry : and other stories of intriguing kitchen science

Author: Russ Parsons
Publisher: Boston : Houghton Mifflin, 2001.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing his unique cooking principles.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Nonfiction
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Russ Parsons
ISBN: 039596783X 9780395967836 0618379436 9780618379439
OCLC Number: 45714611
Notes: Includes index.
Description: xiv, 334 pages ; 24 cm
Contents: How to read a french fry --
The second life of plants --
Miracle in a shell --
From a pebble to a pillow --
Meat and heat --
Fat, flour and fear.
Responsibility: Russ Parsons.
More information:

Abstract:

Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing his unique cooking principles.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(1)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/45714611> # How to read a french fry : and other stories of intriguing kitchen science
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "45714611" ;
    library:placeOfPublication <http://dbpedia.org/resource/Boston> ; # Boston
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/mau> ;
    schema:about <http://dewey.info/class/641.5/e21/> ;
    schema:about <http://id.worldcat.org/fast/1754966> ; # Cooking
    schema:bookFormat bgn:PrintBook ;
    schema:creator <http://viaf.org/viaf/167021532> ; # Russ Parsons
    schema:datePublished "2001" ;
    schema:description "Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing his unique cooking principles."@en ;
    schema:description "How to read a french fry -- The second life of plants -- Miracle in a shell -- From a pebble to a pillow -- Meat and heat -- Fat, flour and fear."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/52914421> ;
    schema:genre "Nonfiction"@en ;
    schema:genre "Cookbooks"@en ;
    schema:inLanguage "en" ;
    schema:name "How to read a french fry : and other stories of intriguing kitchen science"@en ;
    schema:productID "45714611" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/45714611#PublicationEvent/boston_houghton_mifflin_2001> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/52914421#Agent/houghton_mifflin> ; # Houghton Mifflin
    schema:url <http://catdir.loc.gov/catdir/samples/hm051/00054685.html> ;
    schema:url <http://catdir.loc.gov/catdir/toc/hm021/00054685.html> ;
    schema:workExample <http://worldcat.org/isbn/9780618379439> ;
    schema:workExample <http://worldcat.org/isbn/9780395967836> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/45714611> ;
    .


Related Entities

<http://dbpedia.org/resource/Boston> # Boston
    a schema:Place ;
    schema:name "Boston" ;
    .

<http://experiment.worldcat.org/entity/work/data/52914421#Agent/houghton_mifflin> # Houghton Mifflin
    a bgn:Agent ;
    schema:name "Houghton Mifflin" ;
    .

<http://id.worldcat.org/fast/1754966> # Cooking
    a schema:Intangible ;
    schema:name "Cooking"@en ;
    .

<http://viaf.org/viaf/167021532> # Russ Parsons
    a schema:Person ;
    schema:familyName "Parsons" ;
    schema:givenName "Russ" ;
    schema:name "Russ Parsons" ;
    .

<http://worldcat.org/isbn/9780395967836>
    a schema:ProductModel ;
    schema:isbn "039596783X" ;
    schema:isbn "9780395967836" ;
    .

<http://worldcat.org/isbn/9780618379439>
    a schema:ProductModel ;
    schema:isbn "0618379436" ;
    schema:isbn "9780618379439" ;
    .

<http://www.worldcat.org/title/-/oclc/45714611>
    a genont:InformationResource, genont:ContentTypeGenericResource ;
    schema:about <http://www.worldcat.org/oclc/45714611> ; # How to read a french fry : and other stories of intriguing kitchen science
    schema:dateModified "2018-10-28" ;
    void:inDataset <http://purl.oclc.org/dataset/WorldCat> ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.