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Science of Cooking

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga Science of Cooking Peter Barham
Libristo kod: 04416659
Nakladnici Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, listopad 2000
A kitchen is no different from most science laboratories and cookery may properly be regarded as an... Cijeli opis
? points 200 b
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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. 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 the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.

Informacije o knjizi

Puni naziv Science of Cooking
Autor Peter Barham
Jezik Engleski
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2000
Broj stranica 244
EAN 9783540674665
ISBN 3540674667
Libristo kod 04416659
Nakladnici Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Težina 542
Dimenzije 167 x 240 x 20

Kategorija

Medicine & Nursing > Medicine: general issues > Medical equipment & techniques > Medical research
Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Science: general issues > Popular science
Mathematics & Science > Biology, life sciences > Life sciences: general issues
Lifestyle, Hobbies & Leisure > Cookery / food & drink etc > General cookery & recipes
Mathematics & Science > Physics
Mathematics & Science > Chemistry
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