The Science of cooking
Editorial SPRINGER VERLAG
Enviament gratuït
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Espanya peninsular
- Editorial SPRINGER VERLAG
- ISBN13 9783540674665
- ISBN10 3540674667
- Tipus Llibre
- Pàgines 244
- Any Edició 2001
- Idioma Anglès
- Encuadernació Tela
Seccions
Química GeneralThe Science of cooking
Editorial SPRINGER VERLAG
-5% dte. 36,35€
34,53€
Estalvia 1,82€
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Enviament gratuït
Espanya peninsular
Espanya peninsular
Detalls del llibre
"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."--BOOK JACKET.
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Química GeneralMés llibres de Peter Barham
21,85€
23,00€
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