The author, born in Shenandoah, Iowa, moved to France and eventually had to learn to cook "à la française." She shares her adventures and misadventures and ma

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the scien

Who doesn't love the traditional twice-fried potato, our hot and salty friend? This innovative cookbook offers recipes for every kind of fry imaginable, from Pa

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w

Imagine a plate of crisp, golden, salted fries, and you'll know why this is the world's favorite food. Who better to write the consummate cultural history and u