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The science of cooking /
By: Barham, Peter
.
Publisher: Berlin, Heidelberg, New York : Springer, c2001Description: [vii] 244 p. : ill. ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 3540674667 (alk. paper); 9783540674665:.Subject(s): Cookery | CookingDDC classification: 641.5 Summary: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes, which are well described by the physical sciences. This book is intended for those who wish to know why certain recipes work, and why others fail.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Standard Loan
|
ATU Sligo Yeats Library Main Lending Collection | 641.5 BAR (Browse shelf(Opens below)) | 1 | Available | 0045708 |
Total holds: 0
Includes bibliographical references (p. 237-239) and index.
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes, which are well described by the physical sciences. This book is intended for those who wish to know why certain recipes work, and why others fail.