Detalls del llibre
"A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking."--BOOK JACKET.
Veure més - Enquadernació Altres
- Autor/s Barham, Peter
- ISBN13 9783540674665
- ISBN10 3540674667
- Pàgines 244
- Any Edició 2001
- Idioma Anglès
The Science of cooking
- Autor/a Peter Barham
- Editorial SPRINGER
- ISBN 9783540674665
34,53€
36,35€
-5%
Enviament Gratuït
Consulta disponibilitat
34,53€
36,35€
-5%
Enviament Gratuït
Consulta disponibilitat
Les nostres llibreteres poden consultar la seva disponibilitat i donar-te una estimació de quan estaria llest.
Gràcies per comprar a llibreries reals!