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The science of cooking

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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.

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Availability

Detail Information

Series Title

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Call Number

570 BAR t

Publisher

New York : Springer., 2001

Collation

244 p. ; ill. ; 22 cm

Language

English

ISBN/ISSN

9783540674665

Classification

500

Content Type

-

Media Type

-

Carrier Type

-

Edition

Ed. 1

Subject(s)

Biology
Science

Specific Detail Info

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Statement of Responsibility

Peter Barham

Other Information

Level

High School

Book Segment

Reading for pleasure

Reading Level

Independent

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