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...

Full description

Saved in:
Bibliographic Details
Main Author: Barham, Peter, 1950-
Format: Book
Language:English
Published: Berlin ; New York : Springer, c2001.
Subjects:
Cookbooks.
Online Access:Table of contents

Similar Items

Similar Items