The Science of Cooking
by Peter Barham
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"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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Cookery, Cooking, Tx651 .b147 2001, 641.5Showing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
The Science of Cooking
June 8, 2001, Springer
Hardcover
in English
- 1 edition
3540674667 9783540674665
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Gastronomía
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- Created April 30, 2008
- 18 revisions
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| December 20, 2023 | Edited by ImportBot | import existing book |
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