The Science of Cooking / Edition 1

The Science of Cooking / Edition 1

3.0 2
by Peter Barham
     
 

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.See more details below

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:
974,430
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.

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