The Science of Cooking

By:

Peter Barham

Format:

Hardback

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Description

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.

Release date NZ

October 4th, 2000

Author

Peter Barham

Audiences

Postgraduate, Research & Scholarly
Professional & Vocational
Undergraduate

Illustrations

VII, 244 p.

Pages

244

Dimensions

156x234x15

ISBN-13

9783540674665

Product ID

2108558

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