How to Read a French Fry and Other Stories of Intriguing Kitchen Science
By Russ Parsons

Russ Parsons is the food editor at the Los Angeles Times and a very good writer. He includes more than just recipes here, giving you deep factual information, like why you shouldn't cook Vidalia onions and how to get a good, crisp french fry. It's wonderful to read about the experiments Parsons has done on each dish.