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Kitchen science : a compendium of essential information for every cook / Howard Hillman, coauthor, Lisa Loring ; illustrations by Jill Kampmier.
LIBRA TX651 .H55
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LIBRA - Rare TX651 .H55 Malgieri copy
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- Format:
- Book
- Author/Creator:
- Hillman, Howard.
- Language:
- English
- Subjects (All):
- Cooking.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- viii, 263 pages, 1 unnumbered page : illustrations ; 22 cm
- Place of Publication:
- Boston : Houghton Mifflin Company, 1981.
- Contents:
- Cooking equipment
- Cooking methods
- Meats
- Seafood
- Dairy products
- Eggs
- Fruits and vegetables
- Thickeners
- Seasonings
- Oils and fats
- Baking
- Beverages
- Food storage
- Nutrition and health
- Potpourri.
- Notes:
- "'Kitchen Science' will help you become a more creative cook because you will not only be better able to adapt recipes but will also need to rely less on them."--Preface.
- Includes bibliographical references (pages 251-254) and index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy: dust jacket retained.
- ISBN:
- 0395305330 :
- OCLC:
- 7272909
- Online:
- Laurie Burrows Grad Collection Home Page
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