Gently used. Expect delivery in 20 days. Codice inventario libreria
Riassunto: This text is intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. In addition, an indication is given of what subsequently takes place in our digestive systems. The book requires an elementary knowledge of chemistry on the part of the reader. The author aims to draw together the technical and practical aspects of food and its preparation and the cultural and sociological factors affecting people's eating habits.
Titolo: The Chemistry of Cooking: An Account of What...
Casa editrice: Parthenon Pub Group
Data di pubblicazione: 1992
Condizione libro: very good
Descrizione libro Parthenon Pub Group. Hardcover. Condizione libro: Good. 1850702268 Good in a Good+ dust jacket; Hardcover; Withdrawn library copy with the standard library markings; Jacket is clean and intact with no tears, and has not been price-clipped (now fitted with a new, Brodart jacket cover); Moderate wear to the boards; Library stamps to the endpapers; Text pages are clean & unmarked; Good binding with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Reddish-purple jacket with title in white lettering; 1992, Parthenon Publishing Group; 276 pages; "The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking," by A. Coenders. Codice libro della libreria SKU-U06EL12301046