Status
Call number
Call number
Food Science -- PAR
Publication
W. W. Norton & Company (2005), Hardcover, 384 pages
Description
An exploration of the science of everyday food preparation challenges popular misconceptions, offering information about the chemical nature of foods and how such knowledge can enable better food and cooking choices.
Subjects
Language
Physical description
384 p.; 9.56 inches
Series
Similar in this library
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History by Mark Kurlansky