The science of cooking
Barham, Peter, 1950-2001
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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. This book is intended for those who wish to know why certain recipes work, and why others fail.
Main title:
The science of cooking / Peter Barham.
Author:
Imprint:
Berlin ; London : Springer, c2001.
Collation:
[vii] 244 p. : ill. ; 25 cm.
Notes:
Includes bibliographical references (p. 237-239) and index.
ISBN:
9783540674665 (acidfree paper)
Dewey class:
641.5
Local class:
641.5
Language:
English
Subject:
BRN:
326993
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