The Science of Cooking (Hardcover, 2001 ed.)

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.

General

Imprint:	Springer
Country of origin:	Germany
Release date:	October 2000
First published:	2001
Authors:	Peter Barham (Psychologist, Social Historian of mental health)
Dimensions:	235 x 155 x 14mm (L x W x T)
Format:	Hardcover
Pages:	244
Edition:	2001 ed.
ISBN-13:	978-3-540-67466-5
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Food & Drink > General cookery > General
LSN:	3-540-67466-7
Barcode:	9783540674665

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