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Science of Cooking

Language EnglishEnglish
Book Hardback
Book Science of Cooking Peter Barham
Libristo code: 04416659
Publishers Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, October 2000
A kitchen is no different from most science laboratories and cookery may properly be regarded as an... Full description
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78.75 €
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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.

About the book

Full name Science of Cooking
Author Peter Barham
Language English
Binding Book - Hardback
Date of issue 2000
Number of pages 244
EAN 9783540674665
ISBN 3540674667
Libristo code 04416659
Publishers Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Weight 542
Dimensions 167 x 240 x 20

Categories

Medicine & Nursing > Medicine: general issues > Medical equipment & techniques > Medical research
Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Science: general issues > Popular science
Mathematics & Science > Biology, life sciences > Life sciences: general issues
Lifestyle, Hobbies & Leisure > Cookery / food & drink etc > General cookery & recipes
Mathematics & Science > Physics
Mathematics & Science > Chemistry
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