Food preparation and cooking involves many processes which are well described by physical sciences. For those who wish to learn the chemistry and physics of cooking and why some recipes work and others fail, this science book helps unravel the mysteries of the art of good cooking.They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking.
|Title||:||The Science of Cooking|
|Publisher||:||Springer Science & Business Media - 2001|