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

Author: Howard Hillman
Publisher: Boston : Houghton Mifflin, 2003.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns"--Page 4 of cover.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Howard Hillman
ISBN: 061824963X 9780618249633
OCLC Number: 50441065
Description: xv, 317 pages : illustrations ; 21 cm
Contents: Mistakes Good Cooks Make--and How to Avoid Them xi --
1 Cooking Equipment 1 --
2 Cooking Methods 27 --
3 Meats 44 --
4 Seafood 78 --
5 Dairy Products 102 --
6 Eggs 123 --
7 Fruits and Vegetables 134 --
8 Sauces and Thickeners 153 --
9 Seasonings 177 --
10 Oils and Fats 188 --
11 Baking 200 --
12 Beverages 218 --
13 Food Storage 234 --
14 Health and Nutrition 249 --
15 Diets 265 --
16 Potpourri 275.
Responsibility: Howard Hillman.
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Abstract:

"Provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns"--Page 4 of cover.

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