000			01954cam a2200445 a 4500
001			0000021740
005			20230921135812.0
008			080411e200800 oncm b a001 0 eng
015			_aGBA893969 _2bnb
020			_a9780778801894 (pbk.)
020			_a0778801896 (pbk.)
020			_a9780778802051 (bound)
020			_a0778802051 (bound)
035			_a(OCoLC)216940701
035			_a(OCoLC)216940701
040			_aNLC _beng _cNLC _dBTCTA _dBAKER _dYDXCP _dUKM _dWIQ _dCDX _dVP@ _dABG _dQ2Z _dCQU _dCQ$ _dZ27 _dCWR
050		4	_aTX651 _b.J62 2008
055	0	0	_aTX651 _bJ62 2008 fol
082	0	4	_a641.5 _222
100	1		_aJoachim, David.
245	1	4	_aThe science of good food : _bthe ultimate reference on how cooking works / _cDavid Joachim and Andrew Schloss with A. Philip Handel.
260			_aToronto : _bR. Rose, _cc2008.
264			_aToronto : _bR. Rose, _cc2008.
300			_a624 pages : _bcoloured illustrations ; _c28 cm.
504			_aIncludes bibliographical references (p. 607) and index.
520			_aPresents 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.
520			_a"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.
650		0	_aCooking.
650		0	_aFood.
650		0	_aCookery.
650		7	_aCooking. _2sears.
650		7	_aFood. _2sears.
700	1		_aSchloss, Andrew, _d1951-.
700	1		_aHandel, A. Philip.
700	1		_aSchloss, Andrew, _d1951-.
908			_a120606
913			_aN
989		7	_a20230822095114.0 _a1401800014
999			_c12455 _d12455