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The Science of Cooking by Peter Barham (Hardcover, 2000)
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About this product
Product Information
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.Product Identifiers
PublisherSpringer-Verlag Berlin AND Heidelberg Gmbh & Co. KG
ISBN-139783540674665
eBay Product ID (ePID)91488100
Product Key Features
Number of Pages244 Pages
Publication NameThe Science of Cooking
LanguageEnglish
SubjectMedicine, Engineering & Technology, Science, Physics
Publication Year2000
TypeTextbook
AuthorPeter Barham
FormatHardcover
Dimensions
Item Height235 mm
Item Weight541 g
Item Width155 mm
Additional Product Features
Country/Region of ManufactureGermany
Title_AuthorPeter Barham
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