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Viac informácií o knihe Science of Cooking

• Parametre knihy
• Anotácia kniha
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Anotácia knihy

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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Celý názov: Science of Cooking
• Autor: Peter Barham
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 244
• EAN: 9783540674665
• ISBN: 3540674667
• ID: 04416659
• Nakladateľ: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Hmotnosť: 542 g
• Rozmery: 240 × 167 × 20 mm
• Dátum vydania: 04. October 2000

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