The Science of Cooking
Barham, Peter
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, 2000
122,25 €On orderDelivery: 2-3 weeks
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.
- ISBN-13
- 9783540674665
- ISBN-10
- 3540674667
- Publisher
- Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
- Year
- 2000
- Publication date
- 2000-10-04
- Pages
- 244
- Dimensions
- 240 x 167 x 20
- Weight
- 546