The science of good food : the ultimate reference on how cooking works /
Joachim, David.
The science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel. - Toronto : R. Rose, c2008. - 624 pages : coloured illustrations ; 28 cm.
Includes bibliographical references (p. 607) and index.
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. "This is the first book to present the science of cooking in an easy-to-use A to Z format. Hundreds of entries clearly explain the physical and chemical transformations that govern all food preparation and cooking, offering thousands of tips, and include more than 175 fascinating food facts."--Back cover.
9780778801894 (pbk.) 0778801896 (pbk.) 9780778802051 (bound) 0778802051 (bound)
GBA893969 bnb
Cooking.
Food.
Cookery.
Cooking.
Food.
TX651 / .J62 2008
641.5
The science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel. - Toronto : R. Rose, c2008. - 624 pages : coloured illustrations ; 28 cm.
Includes bibliographical references (p. 607) and index.
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. "This is the first book to present the science of cooking in an easy-to-use A to Z format. Hundreds of entries clearly explain the physical and chemical transformations that govern all food preparation and cooking, offering thousands of tips, and include more than 175 fascinating food facts."--Back cover.
9780778801894 (pbk.) 0778801896 (pbk.) 9780778802051 (bound) 0778802051 (bound)
GBA893969 bnb
Cooking.
Food.
Cookery.
Cooking.
Food.
TX651 / .J62 2008
641.5