The Science of Cooking
Edition: 1 edition
Publisher: Springer
Published: June 8, 2001
Language: eng
Format: Hardcover
Number of pages: 244
ISBN-13: 9783540674665
Subjects: General cookery; Technology; Food Science; Science; Science/Mathematics; Chemistry - General; Physics; Technology / Food Industry & Science; baking; cooking; food preparation; roasting; teaching material; Cookery
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 JACKET.