The Science of Cooking
by Peter Barham
Book Summary Information
Author: Peter BarhamEdition: Hardcover
Audio: English (Original Language); German (Unknown); 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: For all those adults who still ask why?
Summary: 5 Stars
I love it when all those dry science facts can be linked together to explain things we see around us. This book is full of those experiences. The science is well explained and there are panels with more complicated explanations for those with more than a basic knowledge. The book has inspired me to experiment with the various methods of cooking - just finished baking a sponge so I could try the idea of dropping the cake when you take it out of the oven to stop it sinking!
Cooking, Food & Wine Books
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