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

3.93  ·  Rating Details ·  80 Ratings  ·  9 Reviews
In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
Paperback, 336 pages
Published February 19th 2003 by Mariner Books (first published September 8th 1981)
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Irina
Oct 20, 2011 Irina rated it really liked it
Shelves: college
I learned a lot from reading this, and it's safe to say that I was already a huge food-facts nerd! It really will help me bake and cook better because I understand more scientific principles. I recommend this to anyone who enjoys spending time in the kitchen. The format makes it extra easy to read - it's basically in FAQ form so it's easy to skip around to the topics you're interested in and skim where you feel like it. The author has a pretty interesting tone and matter-of-fact sense of humor t ...more
Tara
Feb 02, 2009 Tara rated it really liked it
Thanks to my friend Aaron for loaning me this one. I'll have to get my own copy; there was simply too much useful information in here for me to remember. As a novice cook, there are a lot of kitchen basics of which I am simply ignorant; this book was the perfect manual for all the simple things I never knew.
Stephanie
I'm not going to finish this, not because it isn't good, but because in 50+ pages, I haven't encountered anything new. Good book on the science of cooking, but Altan Brown already taught me this stuff.
Chiazotam
Dec 09, 2011 Chiazotam rated it it was amazing
...incredibly useful, helpful, and eye-opening!
Miriam
Dated. Written in 1981. Revised 1989.
Sarah
Feb 07, 2008 Sarah rated it liked it  ·  review of another edition
Shelves: food
helpful reference
Chelsea
Jun 14, 2007 Chelsea rated it it was amazing  ·  review of another edition
Recommends it for: people who eat
Shelves: science
This book is great for understanding the biology and chemistry of why and how things happen in the kitchen.
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