Hillman addresses fascinating questions such as why heirloom fruits and vegetables taste better than supermarket varieties, why dry rubs impart more flavor to meats than marinades do, how weather conditions affect outdoor grilling times, and how food science is altering what we eat in restaurants.

Author: Howard Hillman
Publisher: Houghton Mifflin
Published: 02/01/2003
Pages: 338
Format: Hardcover
Weight: 1.27lbs
Size: 8.50h x 5.50w x 0.88d
ISBN: 9780544310889

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