The Science of Cooking / Edition 1

The Science of Cooking / Edition 1

3.0 2
by Peter Barham
     
 

View All Available Formats & Editions

ISBN-10: 3540674667

ISBN-13: 9783540674665

Pub. Date: 06/08/2001

Publisher: Springer Berlin Heidelberg

Many people cook, but few understand how recipes work, or why they fai l. This book will provide, in simple, direct terms explanations of the science that lies behind all cookery.

Overview

Many people cook, but few understand how recipes work, or why they fai l. This book will provide, in simple, direct terms explanations of the science that lies behind all cookery.

Product Details

ISBN-13:
9783540674665
Publisher:
Springer Berlin Heidelberg
Publication date:
06/08/2001
Edition description:
2001
Pages:
244
Sales rank:
817,141
Product dimensions:
9.21(w) x 6.14(h) x 0.63(d)

Table of 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 Soufflés.- 13 Cooking with Chocolate.- Weights and Measurements.- Glossary of Terms.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

The Science of Cooking 3 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Finally a cookbook so that you can apply your own creativity, food restrictions and taste!
Anonymous More than 1 year ago