The Science of Cooking
Idioma: inglés
Editorial: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, Germany, Berlin, 2000
- Tapa blanda
- Usado
Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
Vendedor de IberLibro desde 16 de marzo de 2007
Condición: Usado - Bueno
EUR 3,91
Cantidad disponible: 2 disponibles
Añadir al carritoDescripción del artículo del vendedor
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. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information. The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and souffles. This is followed by actual recipes, withthe purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER . The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…
N° de ref. del artículo GOR001543145
- Título
- The Science of Cooking
- Autor
- Peter Barham
- Editorial
- Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, Germany, Berlin
- Año de publicación
- 2000
- Estado
- Very Good
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 3540674667
- ISBN 13
- 9783540674665
- Peso del artículo
- 540 gramos
- Dimensiones
- 155.0 x 235.0
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.
Strong praise from the reviewers -
"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE
"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND
"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST
"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER
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WorldofBooks
Goring-By-Sea, WS, Reino Unido
Vendedor de IberLibro desde 16 de marzo de 2007
Tarifas de envío de Reino Unido a Estados Unidos de America
| Artículo | De 7 a 12 días hábiles | De 5 a 9 días hábiles |
|---|---|---|
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In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. Since then, we've grown into to a global company pioneering the circular economy. Today, we drive the circular economy through three re-commerce brands: - Wob: Through Wob, we sell. We provide affordable, preloved books and media to customers all over the world. A book leaves our collection of over seven million titles and begins a new chapter every two seconds, enabling more goods to be reused. - Ziffit: Through Ziffit, we buy. We give people around the world the opportunity to contribute to the circular economy, earn money and protect the planet, by trading their unwanted books and media. - Shopiago: Through Shopiago, we help others. By sharing the technology that has grown World of Books Group into the business it is today, we’re helping charities increase revenue and reduce waste through re-commerce.…
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COOKERY, RECYCLE, CHARITY, USED BOOKS, MODERN, HISTORY, CHILDRENS, FICTION, CHEAP BOOKS, NON -FICTIONInformación empresarial del vendedor
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