01954cam a2200445 a 4500 0000021740 20230921135812.0 080411e200800 oncm b a001 0 eng GBA893969 bnb 9780778801894 (pbk.) 0778801896 (pbk.) 9780778802051 (bound) 0778802051 (bound) (OCoLC)216940701 (OCoLC)216940701 NLC eng NLC BTCTA BAKER YDXCP UKM WIQ CDX VP@ ABG Q2Z CQU CQ$ Z27 CWR TX651 .J62 2008 TX651 J62 2008 fol 641.5 22 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. 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. Cooking. Food. Cookery. Cooking. sears. Food. sears. Schloss, Andrew, 1951-. Handel, A. Philip. Schloss, Andrew, 1951-. 120606 N 20230822095114.0 1401800014 12455 12455 0 0 0 0 cutlib cutlib 2023-09-21 0 TX 651 JOA BK0044574 2023-09-21 00:00:00 c.031856 2023-09-21 BK