The Science of Good Food

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Description

An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.
Title: The Science of Good Food
Author: Joachim, David/ Schloss, Andrew/ Handel, A. Philip, Ph.D.
Publisher: Firefly Books Ltd
Publication Date: 2008/10/10
Number of Pages: 624
Binding Type: PAPERBACK
Library of Congress: bl2009030743