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Language: en
Pages: 362
Pages: 362
Type: BOOK - Published: 2003 - Publisher: Houghton Mifflin Harcourt
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the scien
Language: en
Pages:
Pages:
Type: BOOK - Published: 2003-09-01 - Publisher:
Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing the author's unique c
Language: en
Pages: 130
Pages: 130
Type: BOOK - Published: 2011 - Publisher: Gibbs Smith
Who doesn't love the traditional twice-fried potato, our hot and salty friend? This innovative cookbook offers recipes for every kind of fry imaginable, from Pa
Language: en
Pages: 34
Pages: 34
Type: BOOK - Published: 2012-05-08 - Publisher: Tundra Books
A delectable feast for French fry lovers the world over, written and illustrated by acclaimed French Canadian artist, Rogé, this wonderful story will amuse, be
Language: en
Pages: 147
Pages: 147
Type: BOOK - Published: 2016-04-26 - Publisher: Chronicle Books
Imagine a plate of crisp, golden, salted fries, and you'll know why this is the world's favorite food. Who better to write the consummate cultural history and u