The the ultimate reference on how cooking works Joachim, David. creator Schloss, Andrew 1951- Handel, A. Philip. Schloss, Andrew 1951- text bibliography onc Toronto R. Rose c2008 2008 monographic eng

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624 pages : coloured illustrations ; 28 cm. 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. David Joachim and Andrew Schloss with A. Philip Handel. Includes bibliographical references (p. 607) and index. Cooking Food Cookery Cooking Food TX651 .J62 2008 641.5 9780778801894 (pbk.) 0778801896 (pbk.) 9780778802051 (bound) 0778802051 (bound) NLC 080411 20230921135812.0 0000021740 eng