Titolo: The Science of Good Food : The Ultimate Reference on How Cooking Works
Editore: Rose Incorporated, Robert
Data di pubblicazione: 2008
Lingua: Inglese
ISBN 10: 0778801896
ISBN 13: 9780778801894
Rilegatura: Brossura
Edizione: 1st.
Condizione: Good
Peso: 3,798 libbre

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.

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Descrizione libreria

Better World Books is a for-profit, socially conscious business and a global online bookseller that collects and sells new and used books online, matching each purchase with a book donation. Each sale generates funds for literacy and education initiatives in the U.S., the UK, and around the world. Since its launch in 2003, Better World Books has raised over $35 million for libraries and literacy, donated over 38 million books, and reused or recycled more than 475 million books.

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