The Science of Cooking

The Science of Cooking

Editorial Reviews
Book Description
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. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.

Book Info
Offers an understanding of the physics of cooking, namely the underlying physical processes involved in preparing food. Applies the principles used in the physics laboratory to the kitchen when preparing food. Chapters organized by type of dish, from souffles to chocolate. Includes cooking projects, recipes, and experiments to try at home. DLC: Cookery.

The Science of Cooking,Peter Barham,Springer,3540674667,Chemistry - General,Cookery,Food Science,Physics,Science,Science/Mathematics,Technology,Technology / Food Industry & Science,baking,cooking,food preparation,roasting,teaching material

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