How to Read a French Fry and Other Stories of Intriguing Kitchen Science

Name: How to Read a French Fry and Other Stories of Intriguing Kitchen Science
Author: Russ Parsons

by Russ Parsons

Russ Parsons is the food editor at the Los Angeles Times and a very good writer. He includes more than just recipes here, giving you deep factual information, like why you shouldn’t cook Vidalia onions and how to get a good, crisp french fry. It’s wonderful to read about the experiments Parsons has done on each dish.

Recommended by

Julia Child

"Russ Parsons is the food editor at the Los Angeles Times and a very good writer. He includes more than just recipes here, giving you deep factual information, like why you shouldn’t cook Vidalia onions and how to get a good, crisp french fry. It’s wonderful to read about the experiments Parsons has done on each dish."

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