The science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel.
Material type:
TextToronto : R. Rose, c2008Description: 624 pages : coloured illustrations ; 28 cmISBN: - 9780778801894 (pbk.)
- 0778801896 (pbk.)
- 9780778802051 (bound)
- 0778802051 (bound)
- 641.5 22
- TX651 .J62 2008
| Item type | Current library | Home library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Books
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Chinhoyi University of Technology Libraries | Chinhoyi University of Technology Libraries | TX 651 JOA (Browse shelf(Opens below)) | c.031856 | Available | BK0044574 |
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| TX 651 DAV Cooking explained / | TX 651 DAV Cooking explained / | TX 651 DAV Cooking explained / | TX 651 JOA The science of good food : the ultimate reference on how cooking works / | TX 652 O'RE The complete cookery manual / | TX 652 O'RE The complete cookery manual / | TX 652 O'RE The complete cookery manual / |
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.
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