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The Science of Cooking
The Science of Cooking
Author: Peter Barham
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...  more »
ISBN-13: 9783540674665
ISBN-10: 3540674667
Publication Date: 6/8/2001
Pages: 244
Rating:
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5 stars, based on 1 rating
Publisher: Springer
Book Type: Hardcover
Other Versions: Paperback
Members Wishing: 4
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