How to read a french fry: and other stories of intriguing kitchen science
Food and drink
Human-transcribed braille
Summary
Examines the fundamentals of cooking such as baking, boiling, frying, and roasting and explains the scientific principles behind them. Discusses how to improve cooking skills by providing little-known culinary facts, offering practical tips, and sharing more than one hundred recipes. 2001
Title Details
Publisher
Houghton Mifflin
Copyright Date
2001
Book number
5725430
Braille details for CELA title
Volumes
8
Braille code
EBAE
Braille producer
CPH