The science of cooking

The science of cooking / Peter Barham.

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Bibliographic Details
Main Author: Barham, Peter, 1950-
Format: Book
Language:English
Published: Berlin ; New York : Springer, c2001.
Subjects:
Cookbooks.
Online Access:Table of contents
Table of Contents:
  • Introduction
  • Sensuous Molecules : Molecular Gastronomy
  • Taste and Flavour
  • Heating and Eating : Physical Gastronomy
  • Cooking methods and utensils
  • Meat and Poultry
  • Fish
  • Breads
  • Sauces
  • Sponge Cakes
  • Pastry
  • Souffles
  • Cooking with Chocolate
  • Weights and Measurements.

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