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The science of cooking

Author: Peter Barham
Publisher: Berlin ; New York : Springer, ©2001.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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  Read more...
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Barham, Peter, 1950-
Science of cooking.
Berlin ; New York : Springer, ©2001
(OCoLC)1085906100
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Peter Barham
ISBN: 3540674667 9783540674665 9783642631665 3642631665
OCLC Number: 44650888
Description: [vii] 244 pages : illustrations ; 25 cm
Contents: Sensuous molecules : molecular gastronomy --
Taste and flavour --
Heating and eating : physical gastronomy--
Cooking methods and utensils --
Meat and poultry --
Fish --
Breads --
Sauces --
Sponge cakes --
Pastry --
Soufflés --
Cooking with chocolate --
Weights and measurements --
Glossary of terms.
Responsibility: Peter Barham.
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Abstract:

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods  Read more...

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From the reviews:"The Science of Cooking is organized into two distinct sections, with an introduction and ancillary material. ... The helpful Glossary provides basic definitions of chemical terms Read more...

 
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Content-negotiable representations<\/p>\n