Science in the Kitchen
How to Read a French Fry
Retail: $25 (30% off!)
A fascinating look at the connections between science and cooking, with more than 100 recipes, by one of the nation's foremost food journalists. Why is it that you can stick you hand in a 450-degree oven but not in 212-degree boiling water?
On Food and Cooking
Retail: $40 (34% off!)
2005 James Beard Award Winner! - Reference 2005 IACP Award Winner - Food Reference/Technical Category!
How to Read a French Fry
Retail: $14 (30% off!)
New in paper. A fascinating look at the connections between science and cooking, with more than 100 recipes, by one of the nation's foremost food journalists. Why is it that you can stick you hand in a 450-degree oven but not in 212-degree boiling water?
Molecular Gastronomy
Retail: $29.95 (34% off!)
Hervé This (pronounced "Teess"ť) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a