The science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel.

By:

Joachim, David

Contributor(s):

Material type:

TextToronto : R. Rose, c2008Description: 624 pages : coloured illustrations ; 28 cmISBN:

9780778801894 (pbk.)
0778801896 (pbk.)
9780778802051 (bound)
0778802051 (bound)

Subject(s):

DDC classification:

641.5 22

LOC classification:

TX651 .J62 2008

Summary: 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.Summary: "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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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Books	Chinhoyi University of Technology Libraries	Chinhoyi University of Technology Libraries	TX 651 JOA (Browse shelf(Opens below))	c.031856	Available	BK0044574

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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