The Science of Good Food: The Ultimate Reference on How Cooking Works

by Andrew Schloss, David Joachim, A. Philip Handel Ph.D.

Book Overview

The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0778801896
• ISBN13: 9780778801894
• Release Date: October 2008
• Publisher: Robert Rose
• Length: 576 Pages
• Weight: 3.89 lbs.
• Dimensions: 1.5" x 7.7" x 10.4"