Russ Parsons
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.
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His approachable explanation of kitchen science is similar to Harold McGee, Alton Brown and Shirley Corriher.
Related Topics:
Harold McGee - Alton Brown - Shirley Corriher
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