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Cooking is akin to experimental science, with food preparation processes explained by physical sciences. Understanding the chemistry and physics of cooking enhances kitchen performance and demystifies recipes. Reviewers praise the book for its engaging insights into culinary science, practical recipes, and clear explanations of cooking techniques and issues.
Sprache
Buchkauf
The Science of Cooking, Peter Barham
- Sprache
- Erscheinungsdatum
- 2012
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- (Paperback)
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- Titel
- The Science of Cooking
- Sprache
- Englisch
- Autor*innen
- Peter Barham
- Erscheinungsdatum
- 2012
- Einband
- Paperback
- ISBN13
- 9783642631665
- Reihe
- Schlagwörter
- Sachbücher, Wissenschaft & Mathematik, Kochbücher, Naturwissenschaften, Kochbücher, Essen & Trinken, Biologie, Wissenschaft, Chemie, Essen, Essen und Trinken
- Originaltitel
- The science of cooking
- Bewertung
- 3,95 von 5 Sternen
- Beschreibung
- Cooking is akin to experimental science, with food preparation processes explained by physical sciences. Understanding the chemistry and physics of cooking enhances kitchen performance and demystifies recipes. Reviewers praise the book for its engaging insights into culinary science, practical recipes, and clear explanations of cooking techniques and issues.