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Peter Barham - The Science of Cooking - 9783642631665 - V9783642631665
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The Science of Cooking

€ 74.28
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Description for The Science of Cooking Paperback. Num Pages: 244 pages, 30 black & white tables, biography. BIC Classification: PN; TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 233 x 156 x 14. Weight in Grams: 370.
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. Strong praise from the reviewers - ... Read more

Product Details

Publisher
Springer
Format
Paperback
Publication date
2012
Condition
New
Number of Pages
244
Place of Publication
Berlin, Germany
ISBN
9783642631665
SKU
V9783642631665
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

Reviews for The Science of Cooking
From the reviews: The Science of Cooking is organized into two distinct sections, with an introduction and ancillary material. ... The helpful Glossary provides basic definitions of chemical terms that many cooks may not have encountered. ... `Foodies', chemists who are interested in food, and serious cooks will enjoy the spirit of this book. (Cheryl ... Read more

Goodreads reviews for The Science of Cooking


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