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The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success
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The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen Hardcover - 2003

by Howard Hillman

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.


Details

  • Title The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
  • Author Howard Hillman
  • Binding Hardcover
  • Pages 336
  • Volumes 1
  • Language ENG
  • Publisher Harvest Publications
  • Date 2003-02-19
  • ISBN 9780544310889 / 0544310888
  • Weight 1.26 lbs (0.57 kg)
  • Dimensions 8.5 x 5.5 x 0.88 in (21.59 x 13.97 x 2.24 cm)
  • Dewey Decimal Code 641.5
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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Hillman, Howard

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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Howard Hillman

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Hardcover
ISBN 10 / ISBN 13
9780544310889 / 0544310888
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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
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The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Hillman, Howard

  • New
  • Hardcover
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Binding
Hardcover
ISBN 10 / ISBN 13
9780544310889 / 0544310888
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Houghton Mifflin, 2003. Hardcover. New. 336 pages. 8.50x5.50x1.06 inches.
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The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
Stock Photo: Cover May Be Different

The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

by Hillman, Howard

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ISBN 10 / ISBN 13
9780544310889 / 0544310888
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