Description: Author: Barham, Peter Title: The Science of Cooking Publisher: Springer Date: 2001 Pages: (vii), 244 Binding: Hardcover Condition: VERY GOOD ISBN: 3540674667 Book Id: MAIN033374I About: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle. Contents: IntroductionSensuous 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 - Glossary of Terms
Price: 34.99 USD
Location: Pasadena, California
End Time: 2024-12-17T18:01:32.000Z
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Subject Area: Food & Drink
Publication Name: Science of Cooking
Item Length: 9.3in.
Publisher: Springer Berlin / Heidelberg
Subject: Chemistry, Cooking, Food & Drink
Publication Year: 2001
Type: Textbook
Format: Hardcover
Language: English
Author: Peter Barham
Educational Level: Vocational School
Personalized: No
Level: Technical
Features: Illustrated
Item Width: 6.1in.
Item Weight: 19.1 Oz
Number of Pages: VII, 244 Pages
