The book is currently out of stock

The Science of Cooking

Authors

Peter Barham

Book rating

4.0(157)Add rating

Parameters

More about the book

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.

Language

Publication

Book purchase

The Science of Cooking, Peter Barham

Language
Released: 2012
product-detail.submit-box.info.binding: (Paperback)

We’ll notify you via email once we track it down.

Payment methods

4.0

Very Good

157 Ratings

Add rating

We’re missing your review here.

Title: The Science of Cooking
Language: English
Authors: Peter Barham
Publisher: Springer-Verlag Berlin And Heidelberg Gmbh & Co. Kg
Released: 2012
Format: Paperback
ISBN13: 9783642631665
Tags: Non-Fiction, Cookbooks & Recipes, Natural sciences, Biology, Science, Chemistry, Food, Culinary Arts & Gastronomy, Food and Drink
Original title: The science of cooking
Rating: 3.95 out of 5
Description: 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.