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Opis

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.

Szczegóły książki

Kategoria Książki po angielsku Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Pełny tytuł: Science of Cooking
• Autor: Peter Barham
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 244
• EAN: 9783540674665
• ISBN: 3540674667
• ID: 04416659
• Wydawca: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Waga: 542 g
• Wymiary: 240 × 167 × 20 mm
• Data wydania: 04. October 2000

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