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THE SCIENCE OF COOKING, Barham, Peter

Author Name    Barham, Peter

Title   THE SCIENCE OF COOKING

Binding   Hardcover

Book Condition   Very Good

Edition   Sixth Impression

Size   8vo - over 7" - 9" tall

Publisher   Berlin, Germany Springer-verlag 2001

ISBN Number    3540674667 / 9783540674665

Seller ID   011939

(vii) + 244pp., small, intext b/white illustrations, graphs and tables throughout. Book clean and square. Spine firm, nominally bumped. Colour-illustrated boards mildly bumped on foredge corners. A slight wave to several preliminary leaves, else text-block clean and unmarked. From the rear panel: "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 who wish to know why certain recipes work and more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the 'art' of good cooking." Contents include; Prelims., 13 chapters, Weights and Measures, Glossary, Bibliography, Index. Book weight approx. 590g.

Cooking, Cookery, Cooking Sciences, Recipes, Food, Barham, Peter, 1950-

Price = 28.20 AUD



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