The science of good food : the ultimate reference on how cooking works

by David Joachim

Other authorsAndrew Schloss, A. Philip Handel

Paperback, 2008

Status

Available

Call number

641.5

Description

Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.

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User reviews

LibraryThing member kaythetall

One of the best reads about food I've seen. Gorgeously illustrated with clear prose, it provides just information to be fascinating without drowning the reader. My only regret is that it is a single volume and not an extended set.