Book Details
"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.
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- Author/s Barham, Peter
- ISBN13 9783540674665
- ISBN10 3540674667
- Pages 244
- Published 2001
- Language English
The Science of cooking
- Author Peter Barham
- Publisher SPRINGER
- ISBN 9783540674665
34,53€
36,35€
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34,53€
36,35€
-5%
Shipping Free
Check availability
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