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The Science of Cooking

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Peter Barham

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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.

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The Science of Cooking, Peter Barham

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Rok vydania: 2012
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Titul: The Science of Cooking
Jazyk: anglicky
Autori: Peter Barham
Vydavateľ: Springer-Verlag Berlin And Heidelberg Gmbh & Co. Kg
Rok vydania: 2012
Väzba: mäkká
ISBN13: 9783642631665
Štítky: Náučná literatúra, Kuchárky & Recepty, Prírodné vedy, Biológia, Veda, Chémia, Jedlo, Kulinárstvo & Gastronómia, Jedlo a nápoje
Pôvodný názov: The science of cooking
Hodnotenie: 3,95 z 5
Anotácia: 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.