How to Read a French Fry (Paperback: Reprint: 320 pages)
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Product Details: How to Read a French Fry
| Author: | Russ Parsons |
| Format: | Paperback: Reprint: 320 pages. |
| Publisher: | Houghton Mifflin (09/01/2003) |
| ISBN: | 0618379436 |
| ISBN13: | 9780618379439 |
| Reading Level: | Age: 9 - 12 |
Pro Reviews: How to Read a French Fry
Parsons's affable voice and intellectual clarity make his lessons a pleasure, and there are excellent recipes to illustrate them....This is not a book for dreamers, armchair travelers or transcendence seekers; it's for people who like to roll up their sleeves and cook a good meal.
Parsons...knows how to extract tips that even the hurried reader and cook will appreciate knowing before going to the grocery store or starting a meal....The author's friendly voice sometimes takes on a teacherly tinge...but it is always engaging and to the point. What sets this book most clearly apart from others of its kind is the quality of its recipes, which show Parsons's own taste for a very of-the-moment style of cooking, one emphasizing freshness and the strong flavors of Italian and Mexican food especially.
Publisher Notes: How to Read a French Fry
- In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sauteing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
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