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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: 9783642631665
ISBN-10: 3642631665
Publication Date: 12/31/2012
Pages: 254
Edition: Softcover reprint of
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Publisher: Springer
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 4
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