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The Science Of Cooking
language: english
Publisher:
SPRINGER-VERLAG BERLIN AND HEIDELBERG GMBH & CO. KG, October of 2000 ‧
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SYNOPSIS
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9783540674665 |
| Publisher: | SPRINGER-VERLAG BERLIN AND HEIDELBERG GMBH & CO. KG |
| Release Date: | October of 2000 |
| Language: | English |
| Dimensions: | 162 x 241 x 20 mm |
| Cover: | Hardcover |
| Pages: | 244 |
| Format: | Book |
| Categories: |
Books in English
>
Cook & Drinks
>
Cooking
|
| EAN: | 9783540674665 |
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