How To Read A French Fry and Other Stories of Intriguing Kitchen Science

Explore the science underlying the art of cooking in this book from a former Los Angeles Times food editor. “Not only good science but also good fun” ( New York Times ). “If you want to know why onions make you cry, are terrified by hollandaise or curious to find out why good cooks add old oil to new, this is the book for you. The recipes not only tell you the what, but also the why. I learned a lot.” —Ruth Reichl, New York Times –bestselling food writer, chef, and editor Why can you stick your