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 and "How to Pick a Peach: The Search for Flavor from Farm to Table." His approachable explanation of kitchen science is similar to Harold McGee, Alton Brown and Shirley Corriher. He is cousin to author Jennifer Crusie.(source)
Books
- How to Read a French Fry: And Other Stories of Intriguing Kitchen Science (ISBN 0-618-37943-6, 2003)
