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The Science of Cooking Peter Barham 2001 edition
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The Science of Cooking
Peter Barham
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.
251 pages, 30 black & white tables, biography
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2000. gada 4. oktobris |
| ISBN13 | 9783540674665 |
| Izdevēji | Springer-Verlag Berlin and Heidelberg Gm |
| Lapas | 244 |
| Izmēri | 167 × 240 × 20 mm · 546 g |
| Valoda | Vācu |
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