The Science of Cooking
by Peter Barham
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Book Summary Information
Author: Peter BarhamEdition: Hardcover
Audio: German (Unknown); English (Original Language); English (Published)
Published: 2001-06-08
ISBN: 3540674667
Number of pages: 244
Publisher: Springer
Accessories:
- Nanobiotechnology of Biomimetic Membranes (Fundamental Biomedical Technologies)
- Academic Scientists at Work
Book Reviews of The Science of Cooking
Book Review: A must-read for home cooking enthusiasts
Summary: 5 Stars
Definitely a MUST-READ if you are a home cooking enthusiast and want to go beyond blindly following the recipe steps but get an in-depth understanding of what's going on in your oven.
Had a slew of my culinary questions, like "why thawed meat is more dry when cooked than the fresh one", answered.
Most of information presented in this book can be found on the web these days but you know, having it all compiled in one place saves you a lot of browsing time.
Worth every buck spent on it.
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