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The science of cooking, Softcover reprint of the original 1st ed. 2001

Langue : Anglais

Auteur :

Couverture de l’ouvrage The science of cooking
With this book the reader will learn how recipes work, or why they fail. This book will provide, in simple, direct terms explanations of the science that lies behind all cookery. 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.
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.
Many people cook, but few understand how recipes work, or why they fail. This book will provide, in simple, direct terms explanations of the science that lies behind all cookery.

Date de parution :

Ouvrage de 244 p.

15.5x23.5 cm

Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).

68,56 €

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Date de parution :

Ouvrage de 242 p.

15.5x23.5 cm

Sous réserve de disponibilité chez l'éditeur.

64,99 €

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