Russ Parsons
From Wikipedia, the free encyclopedia
Russ Parsons is a staff writer and the former food editor for The Los Angeles Times and the author of How to Read a French Fry: And Other Stories of Intriguing Kitchen Science.
His approachable explanation of kitchen science is similar to Harold McGee, Alton Brown and Shirley Corriher.
[edit] Books
- How to Read a French Fry: And Other Stories of Intriguing Kitchen Science (ISBN 0-618-37943-6, 2003)
[edit] External links
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