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Více informací o knize Science of Cooking

• Parametry knihy
• Anotace
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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Plný název: Science of Cooking
• Autor: Peter Barham
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 244
• EAN: 9783540674665
• ISBN: 3540674667
• ID: 04416659
• Nakladatelství: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Hmotnost: 542 g
• Rozměry: 240 × 167 × 20 mm
• Datum vydání: 04. October 2000

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