The Science of Cooking

by Peter Barham and Peter Barham

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Book Overview

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...

Format:Hardcover

Language:English

ISBN:3540674667

ISBN13:9783540674665

Release Date:October 2000

Publisher:Springer

Length:244 Pages

Weight:1.12 lbs.

Dimensions:0.8" x 6.4" x 9.6"

Related Subjects

Biological Sciences Biology & Life Sciences Chemical Chemistry Cooking Cooking Education & Reference Engineering Foreign Language Study & Reference General

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The Science of Cooking

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