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The Science of Cooking
- Understanding the Biology and Chemistry Behind Food and Cooking
- Binding:
- Paperback
- Pages:
- 544
- Published:
- June 20, 2016
- Dimensions:
- 237x159x31 mm.
- Weight:
- 956 g.
In stock
Delivery:
3-5 business days
Expected delivery: December 7, 2024
Extended return policy to January 30, 2025
Description of The Science of Cooking
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell.
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