The Science of Good Food: The Ultimate Reference on How Cooking Works

Joachim, David/ Schloss, Andrew/ Handel, A. Philip

ISBN 10: 0778801896 / ISBN 13: 9780778801894

Editore: Robert Rose Inc, 2008

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576 pages. 10.50x7.75x1.25 inches. In Stock.

Codice articolo 0778801896

Dati bibliografici

• Titolo: The Science of Good Food: The Ultimate Reference on How Cooking Works
• Editore: Robert Rose Inc
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 0778801896
• ISBN 13: 9780778801894
• Rilegatura: Paperback
• Condizione: Brand New
• Peso: 1,75 chilogrammi

Descrizione articolo

Riassunto

An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.

Informazioni sull?autore

David Joachim has written, edited or collaborated on more than 25 cookbooks. His book The Food Substitutions Bible was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia.

Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks, including 2500 Recipes, and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). He lives in Philadelphia.