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Widely singled out for its unique approach and witty, readable prose, How to Read a French Fry explores the fascinating science behind such ordinary cooking processes as mixing, frying, roasting, boiling, and baking.

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9780618379439

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Parsons explains the science behind kitchen common sense, then illustrates it with recipes . . . the recipes are some of the most appealing ever. - Deborah Madison <br> Russ Parson&#8217;s new book is fascinating to read and totally useful in the kitchen. &#151; Jeffrey Steingarten <br> If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you.<br>The recipes not only tell you the what, but also the why. I learned a lot. &#151; Ruth Reichl, editor in chief Gourmet magazine Gourmet

If you want to know why onions make you cry, are terrified by hollandaise or<br>curious to find out why good cooks add old oil to new, this is the book for you.<br>The recipes not only tell you the what, but also the why. I learned a lot. -- Ruth Reichl, editor in chief Gourmet magazine

Parsons explains the science behind kitchen common sense, then illustrates it with recipes . . . the recipes are some of the most appealing ever. - Deborah Madison<br><br> Russ Parson's new book is fascinating to read and totally useful in the kitchen. -- Jeffrey Steingarten<br><br> If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you.<br>The recipes not only tell you the what, but also the why. I learned a lot. -- Ruth Reichl, editor in chief Gourmet magazine Gourmet

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