How To Read A French Fry
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Author | : Russ Parsons |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 362 |
Release | : 2003 |
Genre | : Cookery |
ISBN | : 9780618379439 |
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
Author | : Colleen Sydor |
Publisher | : Kids Can Press Ltd |
Total Pages | : 257 |
Release | : 2008 |
Genre | : Juvenile Fiction |
ISBN | : 1554531837 |
A teenager is convinced that her free-spirited mother is the reason her life sucks.
Author | : Zac Williams |
Publisher | : Gibbs Smith |
Total Pages | : 130 |
Release | : 2011 |
Genre | : Dips (Appetizers) |
ISBN | : 1423614941 |
Who doesn't love the traditional twice-fried potato, our hot and salty friend? This innovative cookbook offers recipes for every kind of fry imaginable, from Parmesan to pesto to sweet potato fries. Try something as familiar as Drive-in French Fries to those as exotic as Pataje Oorlog, a Dutch dish with three different sauces, or Chocolate Fries, a sweet french fry dessert. The book also includes recipes for non-potato fries, such as Fresh Green Bean Fries or Tempura Vegetables with Wasabi Garlic Aioli, and for more than a dozen dips and sauces, from Sweet Onion Mayonnaise to Ginger Soy Dipping Sauce.
Author | : Candice Ransom |
Publisher | : ABDO |
Total Pages | : 27 |
Release | : 2018-12-15 |
Genre | : Juvenile Nonfiction |
ISBN | : 1532162944 |
This book introduces readers to the history and culture associated with French fries, and it shows them they can make this favorite food at home. Vivid photographs and easy-to-read text aid comprehension for early readers. Features include a table of contents, an infographic, fun facts, Making Connections questions, a glossary, and an index. QR Codes in the book give readers access to book-specific resources to further their learning. Aligned to Common Core Standards and correlated to state standards. Cody Koala is an imprint of Pop!, a division of ABDO.
Author | : Roge |
Publisher | : National Geographic Books |
Total Pages | : 0 |
Release | : 2012-05-08 |
Genre | : Juvenile Fiction |
ISBN | : 1770493506 |
A delectable feast for French fry lovers the world over, written and illustrated by acclaimed French Canadian artist, Rogé, this wonderful story will amuse, beguile and delight young readers! The French Fry King is a clever tale about dreaming big and finding love, told by a charming sausage dog named Roger. Roger is a sausage dog who is destined for incredible things! He is most definitely NOT the kind of dog that would chase the mailman, chew on bicycle tires, or bark at every car that drives goes by. All of that bores him.... He longs to be human, and spends a great deal of time dreaming about his future. For Roger, happiness will only come when he becomes King – King of the French Fries! But will this bring him true happiness?
Author | : Blake Lingle |
Publisher | : Chronicle Books |
Total Pages | : 147 |
Release | : 2016-04-26 |
Genre | : Cooking |
ISBN | : 1616895047 |
Imagine a plate of crisp, golden, salted fries, and you'll know why this is the world's favorite food. Who better to write the consummate cultural history and user's guide of the fry than Blake Lingle, whose fries were recently voted the best in America by U.S. News & World Report? In this lighthearted ode, Lingle offers a 360-degree look at fries, from their roots in antiquity, to the long-standing debate as to whether the Belgians or the French created the first true frites, to their current status as a gourmet treat (whether dusted with truffle salt or slathered in gravy and cheese curds in that outrageous Canadian delicacy, poutine). The pop culture and lore of fries includes a look inside a potato farm and fry factory. Lingle catalogs the many varieties—of shapes, oils, vegetables, coatings, seasonings, sauces, and pairings—describing what to eat and drink with your fries. Detailed instructions are given for how to cut, fry, and serve your own Platonic ideal of the fry. Additional fry know-how is combined with archival images and new color photography to showcase the glorious tastiness of fries, in this ideal gift for anyone who can't get enough of the world's favorite food.
Author | : Nancy Simpson |
Publisher | : Chariot Victor Publishing |
Total Pages | : 124 |
Release | : 1987-06-10 |
Genre | : Juvenile Nonfiction |
ISBN | : 9780781432436 |
French Fry ForgivenessTwo Alexandrias!Alex (short for Alexandria) expects to make new friends when she joins the swim team - but she doesn't count on meeting another Alexandria! How can she make friends with Alexandra, who pushes her into the pool for no reason?Alex knows she should forgive Alexandria, but that seems imposs
Author | : J. Kenji López-Alt |
Publisher | : W. W. Norton & Company |
Total Pages | : 1645 |
Release | : 2015-09-21 |
Genre | : Cooking |
ISBN | : 0393249867 |
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author | : Jack Hart |
Publisher | : University of Chicago Press |
Total Pages | : 320 |
Release | : 2021-04-08 |
Genre | : Language Arts & Disciplines |
ISBN | : 022673708X |
Jack Hart, master writing coach and former managing editor of the Oregonian, has guided several Pulitzer Prize–winning narratives to publication. Since its publication in 2011, his book Storycraft has become the definitive guide to crafting narrative nonfiction. This is the book to read to learn the art of storytelling as embodied in the work of writers such as David Grann, Mary Roach, Tracy Kidder, and John McPhee. In this new edition, Hart has expanded the book’s range to delve into podcasting and has incorporated new insights from recent research into storytelling and the brain. He has also added dozens of new examples that illustrate effective narrative nonfiction. This edition of Storycraft is also paired with Wordcraft, a new incarnation of Hart’s earlier book A Writer’s Coach, now also available from Chicago.
Author | : K CLEMENS COSTA |
Publisher | : Austin Macauley |
Total Pages | : 30 |
Release | : 2020-08-31 |
Genre | : |
ISBN | : 9781645755463 |
We all know french fries are golden, crispy, and delicious. But before you eat them at the drive-in, a baseball game, or the county fair, have you ever wondered where this plate of scrumptious fries starts? Do they grow on a bush or in a tree? What if fries are really something else in disguise? Discover where this tasty treat sprouts and who works hard so you can enjoy them!