The science of cooking

The science of cooking / 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 improveme...

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Bibliografiske detaljer
Hovedforfatter: Barham, Peter, 1950-
Format: Bog
Sprog:English
Udgivet: Berlin ; New York : Springer, c2001.
Fag:
Cookbooks.
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Science Library

Detaljer om beholdninger fra Science Library
Klassifikationsnummer: TX651 .B147 2001
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