The Science of Good Food, the Ultimate Reference on How Cooking WorksBook - 2008
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, 
Copyright Date: ©2008
Branch Call Number: 641.5 JOACH
Characteristics: 624 pages : color illustrations ; 28 cm