The Science of Cooking

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The Science of Cooking - Barham, Peter

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 ... Read More

The Science of Cooking 2012, Springer-Verlag Berlin and Heidelberg GmbH & Co. K, Berlin

ISBN-13: 9783642631665

Trade paperback

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The Science of Cooking 2000, Springer, Berlin, Germany

ISBN-13: 9783540674665

Hardcover

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