Name: The Science of Cooking
Price: 1020.95 DKK
Availability: InStock
Author: Peter Barham
ISBN: 9783540674665

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A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

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Sprog:
Engelsk

ISBN:
9783540674665

Forlag:
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG

Indbinding:
Hardback

Sideantal:
244

Udgivet:
4. oktober 2000

Udgave:
2001

Størrelse:
167x240x20 mm.

Vægt:
542 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 12. december 2024

På lager

Forlænget returret til d. 31. januar 2025

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A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

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