by Howard Hillman · Mariner Books · tapa blanda · ISBN 9780618249633
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«The New Kitchen Science» is Howard Hillman's guide to science and cooking, published by Mariner Books in paperback (336 pages, in English).
The book explains the scientific principles behind cooking techniques and utensils, with answers to everyday questions such as why traditional fruits and vegetables taste better than supermarket ones or how weather affects barbecue time. It also covers food storage, nutrition and health, and devotes attention to issues such as marinades, dry rubs and weather conditions when cooking outdoors.
Revised and updated edition, originally published on February 19, 2003 by Harvest/Mariner Books.
