The science of cooking

The science of cooking / Peter Barham.

Sparad:

Bibliografiska uppgifter
Huvudupphovsman:	Barham, Peter, 1950-
Materialtyp:	Bok
Språk:	English
Publicerad:	Berlin ; New York : Springer, c2001.
Ämnen:	Cookbooks.
Länkar:	Table of contents

Innehållsförteckning:

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.