In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health corcerns. Which is better, a gas or an electric range? How can I tell if a piece of meat sitting in a butcher's case has been frozen? Why should eggs be stored upright? What is the single greatest source of bacterial contamination in the kitchen?
