Publisher's Synopsis
Examining science in the kitchen, this book looks at why we cook food, what happens when you heat, boil, simmer, fry and stew food, the chemistry of baking, the composition of foods, tastes and flavours, and preserving food.
Paperback
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Includes delivery to the United States
Out of stock
Examining science in the kitchen, this book looks at why we cook food, what happens when you heat, boil, simmer, fry and stew food, the chemistry of baking, the composition of foods, tastes and flavours, and preserving food.