HOW TO READ A FRENCH FRY: And Other Stories of Intriguing Kitchen Science
In this unique book, Los Angeles Times food editor Parsons combines complex science (rendered accessible to lay readers), workable cooking techniques, and excellent recipes. Each chapter addresses a specific culinary-scientific process (e.g., deep-frying, the secret post-harvest life of fruits and vegetables), provides a list of rules to follow therein, then offers a range of recipes that use the technique in question. In a chapter titled "From a Pebble to a Pillow," for example, Parsons explains the various ways in which grains, beans and other starches cook. He clears up myths about cooking beans and explains what makes an apple "mealy" (it's the pectin). The chapter ties up with some guidelines for preparing starch-thickened sauces, pasta, etc. Recipes include Smoky Cream of Corn Soup, a flour-thickened concoction, and a Gratin of Sweet Potatoes and Bourbon. The recipes are never gimmicky but are genuinely appealing, for instance Smoked Tuna Salad in Tomatoes and Lavender Fig Tart, and they are evidence of how a handful of techniques can turn out diverse results. Scientific information is handled in a light tone with plenty of examples. With his analyses of frying, roasting, and other processes, Parsons proves that the unexamined dish is far less rewarding than the meal we understand. (May 9)
Forecasts:A truly valuable resource for the serious cook, with excellent recipes to boot, this deserves a wide audience, but its vague title may perplex potential readers.
Release date: 05/01/2001