The Science of Cooking

by Peter Barham and Peter Barham

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: 1.45 lbs.
• Dimensions: 0.8" x 6.4" x 9.6"