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Food Science & Nutrition | The Science of Cooking

The Science of Cooking

Barham, Peter

2001, VII, 244 p.

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ISBN 978-3-540-67466-5

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Softcover (also known as softback) version.

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 "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."
-THE PHYSICIST

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." -NATURE

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 unraveling the mysteries o

Content Level » Professional/practitioner

Keywords » baking - cooking - food preparation - roasting - teaching material

Related subjects » Biomedical Sciences - Food Science & Nutrition - Life Sciences - Physics - Popular Science

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