The Science of Good Food, the Ultimate Reference on How Cooking Works

The Science of Good Food, the Ultimate Reference on How Cooking Works

Book - 2008
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Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
Publisher: Toronto : R. Rose, [2008]
Copyright Date: ©2008
ISBN: 9780778801894
0778801896
Branch Call Number: 641.5 JOACH
Characteristics: 624 pages : color illustrations ; 28 cm
Additional Contributors: Handel, A. Philip
Schloss, Andrew 1951-

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