In his book Extra Virginity, Tom Mueller explains why you can’t believe everything you read on olive oil labels. Much of the "extra-virgin" olive oil sold in the U.S. has actually been mixed with lower-priced, lower-grade oils and artificial coloring, he says.
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Blogger and now cookbook author Deb Perelman insists you don’t need a big or gourmet kitchen to make good food. Since 2006, she’s been tracking down, testing and blogging about recipes she thinks pretty much anyone can make â all from her tiny New York kitchen.
Chef and writer Yotam Ottolenghi talks about his Mediterranean feasts, Neil Forbes gorges on garlic and Michael Smith makes a spiced cous cous in homage to his mother in law.
In How to Read a French Fry: And Other Stories of Intriguing Kitchen Science, Russ Parsons answers all sorts of food science questions, including why meat browns, why sauces emulsify and how frying is different from roasting.