 | Harold McGee - 1992 - 339 pages
In this follow-up to the award-winning On Food and Cooking, McGee continues to put into plain English for home cooks what scientists have discovered about food. He lays to rest ... | |
 | Harold McGee - Cooking - 2010 - 576 pages
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking Harold McGee is our foremost expert on ... | |
 | Hervé This - Cooking - 2007 - 220 pages
Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and ... | |
 | Peter Barham - Technology & Engineering - 2001 - 244 pages
Food preparation and cooking involves many processes which are well described by physical sciences. For those who wish to learn the chemistry and physics of cooking and why ... | |
 | Sumati R. Mudambi - Food - 2007 - 248 pages
The Book Deals With The Nature Of Food Study From Chemical, Biochemical And Physical Point Of View. Foods As A Source Of Nutrients In The Indian Dietary And Selection Of A ... | |
 | Amy C. Brown - Cooking - 2007 - 654 pages
UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for ... | |
 | Marlene Parrish, Robert L. Wolke - Cooking - 2011 - 384 pages
The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations ... | |
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