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| #109529 in Books | imusti | 2001-06-08 | Original language:English | PDF # 1 | 6.14 x.63 x9.21l,1.12 | File type: PDF | 244 pages | Springer||0 of 0 people found the following review helpful.| A must-read for home cooking enthusiasts|By M. Zanko|Definitely a MUST-READ if you are a home cooking enthusiast and want to go beyond blindly following the recipe steps but get an in-depth understanding of what's going on in your oven. Had a slew of my culinary questions, like "why thawed meat is more dry when cooked than the fresh one", answered. Most of information|||From the reviews:|“The Science of Cooking is organized into two distinct sections, with an introduction and ancillary material. … The helpful Glossary provides basic definitions of chemical terms that many cooks may not have encountered. …
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physi...
You can specify the type of files you want, for your gadget.The Science of Cooking | Peter Barham. I was recommended this book by a dear friend of mine.
