Author: BARHAM, PETER (1950-)
Title: The science of cooking / Peter Barham
Description: Berlin ; London : Springer 2001. First Edition. Fine cloth copy in a near fine. very slightly edge-nicked and dust-dulled dust wrapper. now mylar-sleeved. Remains particularly and surprisingly well-preserved; tight. bright. clean and sharp-cornered.Physical description; [vii] 244 p. : ill. ; 25 cm. Notes; Includes bibliographical references (p. 237-239) and index. Contents; 1 Introduction.- 2 Sensuous Molecules - Molecular Gastronomy.- 3 Taste and Flavour.- 4 Heating and Eating - Physical Gastronomy.- 5 Cooking methods and utensils.- 6 Meat and Poultry.- 7 Fish.- 8 Breads.- 9 Sauces.- 10 Sponge Cakes.- 11 Pastry.- 12 Souffles.- 13 Cooking with Chocolate.- Weights and Measurements.- Glossary of Terms. Subjects; Cooking. Cookery. Food — Analysis. General cookery. Technology & Engineering / Food Science. Science / Life Sciences / General. Medical / General. Science / Physics / General. Science / General. Food science ; Life sciences ; Medicine ; Physics ; Science (General). Genres; Bibliography. Illustrated. ISBN: 3540674667. Weight in Kg appr.:

Keywords: 3540674667