The Science of Cooking

Autori

• Peter Barham

Parametri

• Biologia
• Libri di cucina
• Saggistica
• Scienza
• Scienze Naturali

Maggiori informazioni sul libro

Cooking is akin to experimental science, with food preparation processes explained by physical sciences. Understanding the chemistry and physics of cooking enhances kitchen performance and demystifies recipes. Reviewers praise the book for its engaging insights into culinary science, practical recipes, and clear explanations of cooking techniques and issues.

Lingua: Inglese

Pubblicato: 2012

(In brossura)