The Science of Cooking (Gebundene Ausgabe) von Peter Barham   Kurzbeschreibung: 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 physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Lesen Sie mehr... Rezensionen ansehen... Kundenrezensionen: 1.  A perfect explanation.   Angebote zu  Science ,  Cooking ,  Gebundene  ab 1 Euro! Siehe auch folgende Artikel: On Food and Cooking von Harold McGee Die Molekül-Küche. Physik und Chemie des feinen Geschmacks von Thomas Vilgis Molecular Gastronomy. Exploring the Science of Flavor von Herve This Rätsel der Kochkunst - Naturwissenschaftlich erklärt von Herve This-Benckhard Mehr zu  Cooking, Food & Wine,  Materials,  Chemistry,  Food Sciences,  Physics,  Food Science,  General & Reference,  Science,  Physics Home ...,    Angebote ansehen ...,    Begleitseite ... Herausgeber dieser Seite ist DomainLoc.com GmbH - Partner von Amazon.de Copyright © DomainLoc.com GmbH (Impressum)