The Science Of Cooking

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 of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

• | By (Author): Peter Barham
• | Series:
• | Publisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• | Publication Date: Oct 04, 2000
• | Country of Publication: Germany
• | Number of Pages: 244 pages
• | Language: Not available
• | Binding: Hardback
• | ISBN-10: 0007233485
• | ISBN-13: 9783540674665