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Language: en
Pages: 164
Pages: 164
Type: BOOK - Published: 1998-08-15 - Publisher: Macmillan
In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are suc
Language: en
Pages:
Pages:
Type: BOOK - Published: - Publisher:
Presents information on the role of the principles of science in culinary preparation. Offers access to articles, an online bookstore, a question-and-answer sec
Language: en
Pages: 292
Pages: 292
Type: BOOK - Published: 1994 - Publisher: Cornell University Press
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to
Language: en
Pages: 433
Pages: 433
Type: BOOK - Published: 2010-07-20 - Publisher: "O'Reilly Media, Inc."
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and t
Language: en
Pages: 322
Pages: 322
Type: BOOK - Published: 2010-12-28 - Publisher: Clarkson Potter
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the ki