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The science of good food : the ultimate reference on how cooking works

Author: David Joachim; Andrew Schloss; A Philip Handel
Publisher: Toronto : R. Rose, ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: David Joachim; Andrew Schloss; A Philip Handel
ISBN: 9780778801894 0778801896 9780778802051 0778802051
OCLC Number: 216940701
Awards: The IACP cookbook awards winner - front cover.
Description: 624 p. : col. ill. ; 28 cm.
Responsibility: David Joachim and Andrew Schloss with A. Philip Handel.

Abstract:

A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that  Read more...

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The knowledge -- of science -- will make you a far better and more flexible chef.--Kevin Weeks"Spot-On.com" (10/12/2008) A smorgasbord if fascinating facts, tidbits, recipes and guidance for curious Read more...

 
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