Culinary Reactions
The Everyday Chemistry of Cooking
Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientifi
Specificaties
| ISBN/EAN | 9781569767061 |
| Auteur | Simon Quellen Field |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Paperback / gebrocheerd |
| Pagina's | 237 |
| Lengte | |
| Breedte |