
Brain Food
Richard Cornish(Author)
Melbourne University Press
Published on 28. August 2017
Book
Paperback/Softback
277 pages
978-0-522-87112-8 (ISBN)
Description
Is pork butt the new pork belly? Whose room temperature are we talking about? And can you freeze cheese? (Yes, but why would you want to?) These are some of the burning questions at the heart of every kitchen. Food science, etiquette, mythbusting, history and common sense-there is no subject too big or too small for Richard Cornish to answer in his weekly Brain Food columns, which have been must-reads for years.Brain Food is a collection of the best cooks' conundrums and their surprising answers.
More details
Language
English
Place of publication
Carlton
Australia
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 195 mm
Width: 128 mm
Thickness: 17 mm
Weight
188 gr
ISBN-13
978-0-522-87112-8 (9780522871128)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions

Person
Richard Cornish is an award-winning food writer who penned the much loved and irreverent Fairfax Media column Brain Food for more than seven years. He has co-authored the bestselling MoVida cookbooks with Frank Camorra and Phillippa's Home Baking with Phillippa Grogan. My Year Without Meat was published by MUP in 2016.