The Science of Cooking - Peter Barham - Books - Springer-Verlag Berlin and Heidelberg Gm - 9783540674665 - October 4, 2000
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Peter Barham
The Science of Cooking 2001 edition

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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.

251 pages, 30 black & white tables, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 4, 2000
ISBN13 9783540674665
Publishers Springer-Verlag Berlin and Heidelberg Gm
Pages 244
Dimensions 167 × 240 × 20 mm   ·   546 g
Language German  

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