The Science of Cooking: A Quick Immersion

by Claudi Mans

"I remember the early years of science as it applies to cooking and have seen how it has developed since then with contributions as Nathan Myhrvold . Claudi Mans makes a new contribution in his book The Science of Cooking. A Quick immersion, offering a vision of what happens when we cook, from the point of view of science, while using clear and straightforward language." Harold McGee
"An incisive and well-documented book that provides an...

• Format: Paperback
• Language: English
• ISBN: 1949845060
• ISBN13: 9781949845068
• Release Date: September 2019
• Publisher: Tibidabo Publishing, Inc.
• Length: 182 Pages
• Weight: 0.44 lbs.
• Dimensions: 0.4" x 5.0" x 8.0"