The Science of Cooking /
Farrimond, Stuart.
The Science of Cooking / The science of cooking : Stuart Farrimond. - 1st ed. - London : DK, 2017. - 256 p. : ill. ; 26 cm.
Includes index
Taste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.
9780241229781 (hbk.)
Cooking.
Food.
Chemistry.
TX651 / .F246S
The Science of Cooking / The science of cooking : Stuart Farrimond. - 1st ed. - London : DK, 2017. - 256 p. : ill. ; 26 cm.
Includes index
Taste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.
9780241229781 (hbk.)
Cooking.
Food.
Chemistry.
TX651 / .F246S
