The Science of the Oven
(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)
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Book Overview
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its... This description may be from another edition of this product.
Format:Hardcover
Language:English
ISBN:0231147066
ISBN13:9780231147064
Release Date:September 2009
Publisher:Columbia University Press
Length:216 Pages
Weight:1.00 lbs.
Dimensions:0.9" x 6.0" x 8.1"
Grade Range:Postsecondary and higher
Related Subjects
Cooking Cooking Holiday Cooking Science Science & Math Science & Scientists Science & TechnologyCustomer Reviews
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