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How to Read a French Fry: and Other Stories of Intriguing Kitchen Science

Average rating
4 out of 5
Based on 28 Ratings and 28 Reviews

Book Description
Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion?
What's the only kind of marinade that's really an effective tenderizer? Why is str... More
Book Information
PublisherHoughton Mifflin Company
BindingHardcover (10 editions)
Reading LevelUncategorized
# of Pages352
ISBN-10B000V5YCZ8
Publication Date05/15/2001
Read the First Chapter of How to Read a French Fry for Free
The Creators
About Russ Parsons (Author) : Russ Parsons is a published author of children's books and young adult books. Published credits of Russ Parsons include How to Read a French Fry: And Other Stories of Intriguing Kitchen Science.
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