Barham, Peter
The Science of Cooking
- ISBN 13:
- 9783642631665
- author:
- Barham, Peter
- format:
- Paperback
- publisher:
- Springer
- language:
- English
- Publication Year:
- 2012
- Pages:
- 244
- Dimensions:
- 23.4 x 15.6 x 1.3 centimetres (0
- Genre:
- Science, Physics, Science
- Condition:
- New
- Availability:
- Item usually sent within 5 working days
Description
Understanding the Science of Cooking Cooking is an experimental science that involves many physical processes. By appreciating the chemistry and physics behind food preparation, you can improve your performance in the kitchen and gain a deeper understanding of why certain recipes work and others fail. This book explains the principles behind taste, flavour, and food preparation methods, providing fool-proof basic recipes for dishes from simple to complex. The author draws on scientific knowledge to clarify techniques and introduce interesting facts that enhance your cooking skills. With its clear and accessible approach, this book is an invitation to explore the science of cooking and take your culinary skills to the next level.
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